ts* 


Bulletin  No.  53. 


U.  S.  DEPARTMENT  OF  AGRICULTURE. 


DIVISION  OF  CHEMISTRY. 


CHEMICAL  COMPOSITION,   \J& 


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CAECASSES   OF  PIGS. 


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H.   W.   WILEY, 

^  OF   THE  DIVISION  OF  CHEMISTRY. 


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9  £/>/?■ 


L,   W.    H.    KRUG,    T.    C.    TRESCOT, 

AND    OTHERS. 


WASHINGTON: 

GOVERNMENT    PRINTING    OFFICE. 
1898. 


Bulletin  No.  53. 

U  S.  DEPARTMENT  OF  AGRICULTURE. 

DIVISION  OF  CHEMISTRY. 


CHEMICAL  COMPOSITION 


CARCASSES   OF   PIGS 


H.    W.    WILEY, 

CHIEF   OF    THE   DIVISION   OF   CHEMISTRY. 
WITH   THE   COLLABORATION   OF 

E.    E.    EWELL,    W.    H.    KRUG,    T.    C.    TRESCOT, 

AND    OTHERS. 


WASHINGTON: 
GOVERNMENT     PRINTING    OFFICE 

1  898. 


Digitized  by  the  Internet  Archive 
in  2013 


http://archive.org/details/chempositOOwile 


LETTER  OF  TRANSMITTAL 


U.  S.  Department  of  Agriculture, 

Division  of  Chemistry, 
Washington,  D.  ft,  June  27,  1898. 

Sir  :  I  transmit  herewith  for  your  inspection  and  approval  the  manu- 
script containing  the  results  of  our  investigations,  undertaken  at  your 
suggestion,  on  the  chemical  composition  of  the  carcasses  of  pigs  grown 
at  the  agricultural  experiment  station  of  Iowa. 

The  scope  of  these  investigations  has  extended  so  much  farther  than 
was  at  first  anticipated  as  to  render  the  results  thereof  worthy  of  pub- 
lication as  a  separate  bulletin  of  this  Division.  A  study  of  the  char- 
acter of  the  data  obtained  will  reveal  at  once  their  great  importance, 
both  from  a  scientific  point  of  view  and  as  a  basis  for  economic  studies. 

The  carcasses,  as  received  by  us,  represented  practically  only  those 
portions  of  the  whole  carcass  which  are  subjects  of  commerce.  The 
blood,  hair,  entrails,  heads,  kidneys,  and  kidney  fats  of  the  animals 
were  removed  before  they  were  transmitted  to  us.  The  data,  therefore, 
do  not  represent  the  composition  of  the  whole  animal,  but  what,  per- 
haps, is  of  equal  importance,  the  composition  of  the  animal  as  sent  into 
commerce  for  food. 

In  view  of  the  great  importance  of  investigations  of  this  kind,  I 
would  venture  to  suggest  that  when  the  facilities  for  work  in  the  chemi- 
cal laboratories  are  extended  by  the  completion  of  the  new  building 
now  in  course  of  construction,  it  would  be  well  for  you  to  direct  that 
further  studies  of  this  kind  be  undertaken.  It  would  be  advisable,  if 
possible,  that  in  studies  of  this  kind,  the  animals  be  slaughtered  at  or 
near  the  point  where  the  chemical  examination  is  to  be  made,  or  if  this 
be  not  convenient,  that  a  representative  of  the  Chemical  Division  be 
present  at  the  time  of  the  slaughtering  for  the  purpose  of  ascertaining 
the  quantities  of  blood,  hair,  and  excreta  from  the  different  animals  and 
obtaining  representative  samples  thereof  for  chemical  examination. 
I  have  the  honor  to  be,  respectfully, 

H.  W.  Wiley, 

Chief  of  Division. 

Hon.  James  Wilson,  Secretary. 


CONTENTS. 


rage. 

Analytical  work 7 

Inception  of  the  investigation 7 

Correspondence 7 

Breeds  of  hogs  studied 8 

Preparation  of  samples  for  analysis 9 

Samples  of  meat 9 

Samples  of  skin 10 

Samples  of  bones  and  marrow 11 

Samples  of  spinal  cord 11 

Samples  of  tendons 11 

Samples  of  hoots 11 

Methods  of  analysis  used 12 

Results  of  the  investigation .  13 

Description  of  tables 13 

Tables 1  5-64 

Discussion  of  the  data 65 

Composition  of  the  same  cuts  from  the  different  animals 65 

Clear  bellies 66 

Short-cut  hams 66 

New  York  shoulders 67 

Feet 67 

Spareribs 68 

Tenderloins 68 

Neck  bones 68 

Backbones 6S 

Trimmings 69 

Tails 69 

Average  of  all  cuts 69 

Average  of  bones ' 70 

Average  of  marrow 71 

Average  of  skin 71 

Average  of  spinal  cord 73 

Average  of  tendons 73 

Average  of  hoofs 73 

Loss  of  weight  in  transportation 71 

Ratios  of  meat,  bones,  etc.,  to  total  weight 71 

Percentages  of  the  several  constituents 75 

Comparison  of  breeds 75 

Lecithin 7(i 

Physiological  importance 76 

Discussion  of  the  lecithin  in  particular  samples 77 

Lecithin  in  the  meat 77 

Lecithin  in  the  bones 77 

Lecithin  in  the  marrow 77 

Lecithin  in  the  skins 77 

Lecithin  in  the  spinal  cord 77 

Lecithin  in  the  tendons 77 

5 


( loncluding  observations 78 

Appendix 79 

Precipitation  of  protein's  soluble  in  water  by  chlorin  and  bromin 79 

Nitrogen  in  meat  extracts 80 

Problems  solved  by  the  bromin  method 80 


CHEMICAL  COMPOSITION  OF  THE  CARCASSES  OF  PIGS. 


ANALYTICAL  WORK. 
INCEPTION   OF   THE   INVESTIGATION. 

Following  instructions  received  from  the  Secretary  of  Agriculture, 
the  Division  of  Chemistry,  in  November,  1897,  undertook  a  study  of  the 
chemical  composition  of  the  carcasses  of  pigs.  These  pigs  were  grown 
at  the  Iowa  Agricultural  Experiment  Station  under  standard  condi- 
tions of  diet,  and  a  comparison  of  their  carcasses  reveals,  therefore,  the 
influence  of  breed  and  heredity  on  the  character  of  the  meat.  In 
the  following  correspondence  will  be  found  the  data  connected  with  the 
history  of  the  animals  before  they  were  delivered  to  the  Division  of 
Chemistry. 

correspon  dence . 

Experiment  Station,  Iowa  Agricultural  College, 

Ames,  Iowa,  October  8,  1897. 
My  Dear  Sir:  We  have,  as  you  are  aware,  a  very  interesting  and  instructive 
experiment  nearing  completion,  in  which  we  have  grown  carefully  selected  repre- 
sentatives of  six  of  the  leading  breeds  of  hogs  since  birth  in  lots  of  ten  each.  These 
pigs  are  now  weighing  nearly  200  pounds,  and  will  be  forwarded  to  market  for  the 
test  in  determining  the  relative  market  value  and  the  results  in  slaughtering  and  on 
the  block,  and  the  meat  will  be  carefully  compared  and  rated  by  experts.  This 
experiment  includes  the  Poland  China,  Berkshire,  Duroc  Jersey,  Chester  White, 
Tiiniworth,  and-  Yorkshire.  It  has  occurred  to  us  that  a  careful  and  exhaustive 
chemical  analysis  of  representative  carcasses  selected  from  each  lot  after  slaughter- 
ing would  be  a  valuable  feature  of  this  investigation,  and  I  write  to  know  if  the 
Department  of  Agriculture  can  not  cooperate  with  us  in  this  work.  We  will  gladly 
furnish  you  such  material  as  may  be  needed  and  in  any  form  desired.  I  will  be  glad 
to  hear  from  you  in  reference  to  this  point,  and  trusting  that  such  arrangements 
can  be  made,  I  am, 

Very  truly,  yours, 

C.  F.   <    I    i;  |  [SS. 

Hon.  James  Wilson, 

Secretary  of  Agriculture,  Washington,  1).  C. 


Experiment  Station,  Iowa  Agricultural  College, 

Ames,  Iowa,  October  29,  1S97. 

My  Dear  Mr.  Wilson:  Your  esteemed  favor  of  the  26th  instant  is  at  hand  and  I 

note  what  you  say  about  cooperation  of  the  Department  with  us  in  our  hog-feeding 

experiments.    The  final  weighing  of  the  pigs  will  be  taken  Monday,  and   they  will 

arrive  in  Chicago  Tuesday  morning.     I  have  arranged  to  place  them  on  exhibition 

7 


8 

in  the  Coliseum  Building  ilnring  the  fat-stock  show,  and  will  take  them  to  the  stock 
yards  for  slaughter  and  block  tests  immediately  following.  After  the  carcasses  have 
been  cooled  down  1  will  have  a  committee  of  the  expert  meat  dealers  select  one  or 
two  representative  carcasses  from  each  lot  and  forward  to  Dr.  Wiley  for  investiga- 
tion. Probably  it  will  be  a  week  or  ten  days  before  the  carcasses  reach  Washington. 
Very  truly,  yours, 

C.  F.  CURTISS. 

Hon.  James  Wilson, 

Secretary  of  Agriculture,  Washington,  J>.  C. 


Experiment  station.  Iowa  Agricultural  College, 

.lines,  i, Hid,  November  IS,  1897. 
Dear  Sin:  Your  valued  favor  of  the  3d  instant  came  to  hand  while  I  was  in 
Chicago  having  the  slaughter  test  made  of  the  pigs  used  in  our  experiments.  Owing 
to  the  machinery  used  in  the  packing  house  where  the  hogs  were  killed,  it  was  not 
practicable  to  ohtain  the  weight  of  the  hair,  and  the  blood  could  not  he  collected 
and  weighed  without  considerable  difficulty.  I  had  taken  this  matter  up  with 
Swift  &  Co.  before  receiving  your  letter,  hut  was  obliged,  under  the  circumstances, 
to  omit  these  items.  The  weight  of  the  intestines  and  other  internal  organs  was 
obtained.  I  returned  this  morning  from  superintending  the  block  test  yesterday, 
and  have  had  a  good  representative  carcass  from  each  lot  selected  and  cut  according 
to  the  prevailing  method  of  cutting  pork  for  the  American  market,  and  each  piece 
weighed  and  properly  tagged,  jjfivin«;  commercial  names.  I  think,  however,  that 
the  names  are  appended  only  to  one  set  of  cuts,  hut  you  will  he  able  to  apply  these 

names  to  Corresponding  cuts  of  the  other  carcasses.  1  have  directed  Swift  A  Co.  to 
forward  this  material  to  you.  including  all  scraps  and  trimmings  made  in  cutting, 
and  to  deliver  it  to  you  at  their  earliest  convenience.  They  stated  that  they  would 
probably  have  one  of  their  refrigerator  cars  leaving  for  Washington  to-day,  and 
that  they  would  notify  you  upon  its  arrival  at  their  house  in  Washington  and  deliver 
the  pork  upon  your  order. 
\'er\  truly,  yours, 

('.    P.   CURTISS. 

Dr.  II.  W.  Wiley, 

Chief  of  Division  of  Chemistry,  Washington,  l>.  C. 


BREEDS   OF    HOGS   STUDIED. 

In  accordance  with  the  plan  outlined  in  the  above  loiters, on  Novem- 
ber l<>,  is<)7,  Swift  *!v.  Co.,  of  Chicago,  shipped  to  the  Department  of 
Agriculture  the  carcasses  of  eight  pigs  which  bad  boon  slaughtered 

under  the  direction  ol*  Professor  Curtiss.     These  pigs  were  of  the  fol 

lowing  breeds,  each  animal  being  designated  by  a  number,  which  is 
used  for  its  identification  throughout  the  following  pages: 

1,  Berkshire;  2,  Tarn  worth;  •">,  Chester  White;  I,  Poland  China;  5, 
Duroc  Jersey;  <>,  Duroc  Jersey;  7,  Duroc  Jersey;  8,  Yorkshire. 

On  t  lie  receipt  of  the  animals  in  Washington,  they  were  immediately 

placed  iii  cold  Btorage,  where  they  were  kept  until  they  were  removed 
one  by  one  tor  the  purpose  of  dissect  in  <;•  and  preparing  the  samples  for 

analysis. 

The  expert  labor  of  assistants  in  the  meat  markets  of  Washington 
was  secured  for  the  purpose  of  properly  dissecting  the  animals  ami 


separating  each  portion  as  carefully  as  possible  from  the  others.  The 
greatest  cave  was  exercised  in  this  preliminary  work,  inasmuch  as  the 
value  of  the  analytical  data  rests  largely  on  the  proper  preparation  of 
the  materials  for  examination. 

PREPARATION  OF  SAMPLES  FOR  ANALYSIS. 

The  methods  of  preliminary  treatment,  together  with  the  inethods  of 
chemical  analysis  employed,  are  detailed  in  the  following  pages.  Before 
leaving  Chicago  each  animal  was  cut  up  into  the  following  cuts,  the 
head,  leaf  lard,  and  kidneys  being  retained  in  Chicago: 

Two  American  clear  backs;  two  clear  bellies;  two  short-cut  hams; 
two  2s ew  York  shoulders;  four  feet;  spare  ribs;  tenderloins;  neck 
bones;  backbones;  trimmings,  fat  and  lean;  tail. 

These  cuts  were  all  weighed  on  leaving  Chicago,  and  again  in  Wash- 
ington just  preceding  their  analysis.  All  of  these  weights  appear  in 
the  accompanying  tables,  pages  15  to  64.  The  weighings  in  Washington 
were  made  on  a  large  counter  scale  for  the  larger  cuts,  and  on  a  torsion 
balance  in  the  case  of  the  smaller  cuts.  The  cuts  were  then  separated 
into  the  following  parts:  Meat  (including  both  fat  and  lean),  bones, 
marrow,  skin,  spinal  cord,  tendons,  and  hoofs. 

Each  of  the  parts,  except  the  meat,  was  carefully  weighed,  and  the 
weight  of  the  meat  obtained  by  subtracting  the  sum  of  the  other 
weights  from  the  total  weight  of  the  cut  before  cutting  up. 

SAMPLES    OF    MEAT. 

The  meat  obtained  from  all  of  the  cuts  of  the  same  kind  in  each 
animal  was  passed  through  a  meat  chopper  two  or  more  times  in  order 
to  bring  the  sample  into  a  finely  divided  condition.  A  weighed  por- 
tion was  then  placed  in  a  weighed  casserole  or  evaporating  dish.  A 
glass  rod  was  also  weighed  with  the  casserole.  In  the  case  of  small 
samples,  as  the  tenderloins,  the  entire  quantity  was  taken;  in  the  case 
of  the  larger  cuts,  from  400  to  600  grams  of  the  fresh  material  were 
taken  for  the  preparation  of  the  air-dried  sample.  After  the  removal 
of  these  portions  for  the  preparation  of  the  air-dried  sample,  duplicate 
portions  of  5  grams  each  were  weighed  for  the  direct  determination  of 
water  and  fat.  These  small  samples  were  placed  in  aluminum  dishes 
and  dried  in  vacuo  for  six  hours  at  L05  degrees.  The  residues  were 
extracted  for  sixteen  hours  with  ether,  and  the  extracts  dried  in  an  air 
bath  at  100  degrees.  These  direct  determinations  of  fat  and  water 
were  used  as  a  check  on  the  data  obtained  in  the  preparation  of  the 
air-dry  samples.  The  larger  portions,  which  had  been  weighed  out  as 
described  above  for  the  preparation  of  the  air-dried  samples,  wore  placed 
in  a.  steam  oven  at  a  temperature  of  100  degrees  or  slightly  more  and 
heated  until  the  fat  had  thoroughly  separated,  when  the  fat  was  poured 
oft' into  a  flask,  care  being  taken  not  to  pour  with  it  any  of  the  aqueous 
portion  of  the  meat  which  formed  a  laser  underneath  the  fat    After 


10 

as  much  fat  had  been  poured  off  as  was  possible,  the  drying  was  con- 
tinued in  the  steam  oven  until  the  weight  had  become  approximately 
constant.  As  there  was  still  too  much  fat  contained  in  the  samples  to 
permit  of  their  being  powdered,  it  was  necessary  to  extract  them  with 
ether  before  proceeding  with  the  grinding.  The  extraction  with  ether 
was  done  in  the  following  way. 

Large  funnels  were  placed  in  hot- water  jackets,  and  in  the  funnels 
were  placed  filters  of  parchmentized  paper.  The  smooth  surface  of 
this  paper  greatly  facilitated  the  removal  of  the  insoluble  residue 
of  the  sample.  The  portion  of  fat  from  each  sample,  which  had  been 
poured  off  as  above  described,  was  first  passed  through  this  filter  and 
collected  in  a  weighed  flask  and  its  weight  taken.  The  remainder  of 
the  sample  was  then  treated  with  ether  and  brought  on  to  the  filter  and 
the  washing  with  ether  continued  until  the  fat  was  sufficiently  removed 
for  the  sample  to  be  easily  pulverized  and  brought  into  proper  condi- 
tion for  subsequent  analytical  operations.  The  ether  solution  of  the 
fat  was  also  received  in  a  weighed  flask.  The  ether  was  removed  by 
distillation  and  the  residue  heated  to  constant  weight  and  weighed. 
There  was  considerable  annoyance  from  the  breaking  of  the  flasks 
containing  the  fat  while  on  the  steam  bath.  When  there  was  an  evi- 
dent loss  of  fat,  the  fat  determinations  were  recorded  as  lost.  When 
the  flask  was  discovered  with  only  a  slight  crack,  the  results  are  marked 
in  the  following  tables  with  a  (?)  mark.  The  portion  of  the  meat  on 
the  filter  was  returned  to  the  dish  which  had  previously  contained  it, 
and  was  again  dried  to  approximately  constant  weight  and  then  left 
exposed  to  the  air  for  at  least  twenty-four  hours  in  order  to  establish 
an  equilibrium  of  its  moisture  content.  The  weight  of  the  sample  was 
then  taken  and  recorded  as  the  air  dry  weight  of  the  material. 

The  difference  obtained  by  subtracting  the  sum  of  the  weights  of 
the  air-dry  material,  fat  obtained  by  pouring,  and  fat  obtained  by  ether 
extraction  from  the  original  weight  of  the  sample  taken  was  recorded 
as  the  weight  of  water  removed  in  the  preparation  of  the  sample. 
from  these  data  were  calculated : 

Percentage  of  water  removed  in  the  preparation  of  the  sample; 

Percentage  of  fat  removed  in  the  preparation  of  the  sample;  and 

Percentage  of  aii  dry  sample  obtained. 

All  three  of  these  were  expressed  in  percentages  of  the  original 
material. 

The  air  dry  samples  were  then  ground,  so  as  to  pass  a  sieve   having 

circular  perforations  I  millimeter  in  diameter,  and  placed  in  closely 
stoppered  bottles. 

SAMPLES   "i     SKIN. 

The  portions  of  skin  obtained  from  each  cut  were  united  to  make  one 

sample  o!  Bkin  for  the  entire  animal.  The  united  sample  of  skin  from 
each  pig  was  passed  through  the  meat  chopper,  and  the  finely  divided 
and   thoroughly    mixed   sample  was  treated  in  exactly  the  same  way  as 


11 

described  above  for  the  samples  of  meat.  The  samples  of  meat  from 
each  cut  were  kept  separate,  however,  while  only  one  sample  of  skin 
was  prepared  for  each  animal. 

SAMPLES    OF    BONES   AND    OF    MARROW. 

The  bones  from  each  cut  were  weighed  and  were  united  to  make  one 
sample  of  bones  from  each  animal.  They  were  then  chopped  up  into 
bits  about  1  inch  long  and  the  marrow  removed.  The  marrow  was 
weighed  in  a  tared  dish  and  treated  as  samples  of  meat,  except  that 
no  determinations  of  moisture  and  fat  were  made  in  the  original  mate- 
rial. The  fragments  of  the  bones  after  the  removal  of  the  marrow 
were  thoroughly  mixed,  and  about  half  the  total  quantity  was  weighed 
iu  a  tared  dish  and  dried  to  approximately  constant  weight  in  a  large 
agate-ware  pan.  After  standing  for  from  twenty-four  to  forty-eight 
hours  exposed  to  the  air,  the  weight  was  again  taken  and  recorded  as 
the  weight  of  air-dried  bones  equivalent  to  the  portion  of  fresh  bones 
taken  for  the  drying.  The  sample  thus  obtained  was  passed  through 
a  bone  cutter,  such  as  is  used  for  poultry  food,  and  from  this,  500-grain 
portions  were  weighed  and  treated  with  petroleum  ether  by  decanta- 
tion  for  the  removal  of  the  fat.  The  solutions  of  fat  were  very  difficult 
of  filtration,  hence  were  allowed  to  stand  for  some  time  for  the  almost 
complete  subsidence  of  the  solid  matter  contained  in  them,  when  they 
were  carefully  siphoned  off  and  evaporated  and  the  weight  of  the  fat 
contained  in  them  determined.  The  residues  were  again  dried  and 
exposed  to  the  air  for  the  establishment  of  the  equilibrium  of  moisture 
content,  and  again  weighed,  the  weight  obtained  being  recorded  as  the 
weight  of  the  air-dry,  extracted  bones.  The  samples  thus  obtained  were 
submitted  to  analysis,  and  the  determinations  made  are  recorded  below, 
all  percentages  being  calculated  back  to  the  original  material  by  use 
of  the  data  obtained  in  the  preparation  of  the  sample. 

SAMPLES   OF   SPINAL   CORD. 

The  spinal  cord  was  carefully  separated  from  the  backbones  and 
neck  bones,  and  the  material  thus  obtained  united  to  make  one  sample 
of  spinal  cord  for  each  animal.  This  sample  was  prepared  for  analysis 
in  the  manner  described  for  meats,  but  it  was  not  practicable  to  make 
a  direct  determination  of  fat  and  moisture  in  the  original  sample. 

-A  Ml  Ml  -    <»l      TENDONS. 

It  was  not  practicable  to  separate  the  tendons  from  other  cuts  of  the 
animal  than  the  feet  and  legs,  that  is,  the  portion  sent  to  the  labora- 
tory under  the  name  of  '-feet."  The  tendons  were  treated  in  the  same 
manner  as  the  spinal  cord. 

SAMP!  ES    OF   HOOFS. 

The  hoofs  were  separated  and  weighed.  In  some  cases  some  of  the 
hoofs  had  been  removed  in  the  process  of  slaughtering   and   dressing 


12 

the  animal.  In  these  cases  the  whole  weight  of  hoofs  was  corrected  for 
the  deficiency  by  using  the  average  weight  of  one  hoof  for  the  weight 
of  each  of  the  remaining  hoofs.  The  hoofs  were  weighed  and  dried 
in  the  steam  oven  and  then  left  to  assume  their  air-dry  content  of 
moisture.  They  were  then  ground  and  submitted  to  analysis  as 
described  below  for  the  other  parts. 

METHODS    OF    ANALYSIS   USED. 

On  the  samples  thus  prepared  the  following  determinations  were 
made: 

Water,  fat,  ash,  total  nitrogen,  nitrogen  insoluble  in  hot  water,  nitro- 
gen soluble  in  hot  water  but  precipitated  by  bromin,  and  lecithin. 

For  the  determination  of  moisture  and  fat  2-gram  portions  were 
dried  for  six  hours  in  a  vacuum  oven  for  the  determination  of  water. 
and  the  residues  were  extracted  for  sixteen  hours  with  ether  for  deter 
minalion  of  the  fat. 

For  total  nitrogen  duplicate  portions  of  one-half  gram  of  the  air- 
dried  sample  were  treated  by  the  Gunning  method. 

For  INSOLU1JLE  PROTEii)  nitrogen  1-gram  portions  were  washed 
with  ether  by  decantation,  using  about  50  to  100  c.  c.  of  ether  for  each 
sample, and  decanting  the  ether  through  filters  which  were  afterwards 
used  to  receive  the  portions  of  tin4  sample  insoluble  in  hot  water.  Alter 
allowing  the  ether  to  evaporate  the  samples  were  next  treated  with  hot 
water,  tin's  washing  being  also  by  decantation.  and  the  total  amount  of 
water  used  being  300  to  400  c.  c,  the  residues  being  brought  on  the 
filter  with  the  last  portion  of  the  water.  The  filters  and  residues  were 
then  treated  by  the  Gunning  method. 

The  filtrates  from  the  insoluble  portions  of  the  meat  were  received 
in  Kjeldahl  II  asks  and  were  used  for  the  determination  of  theNITROG  in 
PRECIPITATED  i\\  BROMIN  (GELATINOIDS).1  After  aeidulation  with  two 
or  three  drops  of  strong  hydrocloric  acid,  about  2  e.  c.  of  bromin  were 
added  and  the  Masks  vigorously  shaken.  If  this  quantity  of  bromin 
was  all  taken  up  more  was  added  and  the  shaking  repeated  until  a. 
globule  of  about  \  c.  c.  of  bromin  was  left  in  the  flask,  and  the  Liquid 
above  Li  was  thoroughly  saturated  with  bromin.  The  mixture  was 
then  allowed  to  stand  until  the  next  morning,  when  the  supernatant 
liquor  was  passed  through  a  filter  and  the  residue  in  the  llask  washed 
by  decantation,  the  globule  of  undissolved  bromin  in  the  llask  saturat 
ing  the  wash  water  with  bromin,  so  thai  it  was  unnecessary  to  use 
bromin  water  for  the  washing.  The  filter  containing  the  residue  was 
then  returned  to  the  same  llask  in  which  the  precipitation  ha<l  taken 
place  and  treated  l>\   the  (limning  method. 

The  percentage  Of  nitrogen  in  the  form  of   FLESH    BASES    was   found 

ubtracting  the  Bum  of  the  cumbers  representing  insoluble  nitrogen 


Set  Appendix,  p  - 


13 

and  nitrogen  precipitated  by  bromin  from  the  number  representing 
the  percentage  of  total  nitrogen.  The  percentage  of  flesh  bases  was 
obtained  by  multiplying  the  percentage  of  nitrogen  in  that  form  by 
3.12.     For  the  other  forms  of  nitrogen,  the  factor  6.25  was  used. 

For  the  determination  of  lecithin,1  20  grams  of  the  material  were 
allowed  to  stand  for  twenty-four  hours  at  from  35°  to  40°  0.  with  200 
c.  c.  of  a  mixture  of  equal  parts  of  ether  and  95  per  cent  alcohol.  The 
material  was  then  filtered  and  the  residue  extracted  repeatedly  with 
the  same  solvent.  The  filtrate  and  washings  were  evaporated  to  dry- 
ness on  the  water  bath  in  a  platinum  dish.  The  residue  was  fused 
with  mixed  carbonates  (equal  parts  of  sodium  and  potassium  carbon- 
ates). A  little  potassium  nitrate  was  added  during  the  fusion.  The 
flux  was  dissolved  iu  hot  water,  filtered,  and  the  phosphoric  acid  deter- 
mined in  the  filtrate  by  the  Kilgore-Pemberton  volumetric  method. 
The  lecithin  was  calculated  as  distearyl  lecithin,  which  contains  8.780 
per  cent  P205. 

RESULTS  OF  THE  INVESTIGATION. 

DESCRIPTION   OF   TABLES. 

The  results  of  this  work  are  presented  in  the  accompanying  tables. 
The  first  fifty- six  tables  are  in  seven  groups.  Each  group  gives  in  a 
separate  table  data  for  each  of  the  eight  pigs  used. 

Table  1  shows  the  weights  of  the  whole  cuts  as  obtained  in  Chicago 
and  Washington,  results  of  the  direct  determination  of  water  and  fat 
in  the  meat  from  each  cut,  and  data  in  regard  to  the  preparation  of  the 
air-dry  sample  of  the  meat  from  each  cut. 

Tables  2  and  3  show  the  weights  of  meat,  bones,  skin,  etc.,  obtained 
from  each  cut,  the  total  for  the  whole  animal,  and  also  the  percentages 
of  meat,  bones,  skin,  etc.,  in  each  animal.  These  sheets  also  contain 
the  data  in  regard  to  the  preparation  of  the  sample  of  bones,  marrow, 
skin,  spinal  cord,  tendons,  and  hoofs. 

Tables  4  and  5  show  all  the  analytical  data,  including  the  data 
actually  obtained  on  the  air-dry  material,  and  also  the  corresponding 
data  expressed  in  terms  of  the  original  material. 

In  Table  G  the  analytical  data  have  been  collected  in  condensed  form 
for  convenience  of  reference. 

In  Table  7  are  presented  the  weights  of  water,  fat,  nitrogenous  sub- 
stances, lecithin  and  ash  in  the  meat  of  each  entire  animal,  and  also  the 
weights. and  average  percentages  of  each  of  these  substances  for  the 
entire  animal,  including  all  its  parts — meat,  bones,  skin, etc.  These  data 
were  obtained  by  multiplying  the  weight  of  the  meat  from  each  cut  by 
the  percentage  of  each  one  of  the  constituents,  finding  the  total,  and 
dividing  by  the  number  representing  the  total  weight  of  the  meal  of  the 
entire  animal.    The  same  method  was  employed  for  the  bones,  marrow, 


1  Principles  and  Practice  of  Agricultural  Analysis,  Vol.  Ill,  p.  430. 


14 

skin.  etc.  Thus  there  were  obtained  the  total  weight  of  water  for  each 
animal,  total  weight  of  fat,  etc.  These  total  weights,  divided  by  the 
weight  of  the  entire  animal,  gave  the  average  percentages  of  the  various 
constituents  of  the  entire  animal. 

In  Tables  8  A  to  8  K,  have  been  placed  the  data  which  show  the 
chemical  composition  of  the  meat  of  each  cut  of  each  pig. 

In  Table  9  has  been  placed  the  average  composition  of  the  meat  of 
each  animal. 

Table  10  contains  similar  data  for  the  bones  of  each  animal,  Table  11 
for  the  marrow,  Table  12  for  the  skin,  Table  13  for  the  spinal  cord, 
Table  14  for  the  tendons,  and  Table  15  for  the  hoofs.  In  Table  10  will 
be  found  a  rt'sunn'1  of  the  weights  of  each  cut,  and  also  of  each  entire 
animal,  as  found  in  Chicago  and  found  in  Washington,  the  results  being 
stated  in  both  grams  and  pounds. 

Table  17  shows  the  percentages  of  each  of  the  parts  for  each  animal, 
stated  in  percentages  of  the  entire  dressed  animal,  less  the  head,  leaf 
lard,  and  kidneys. 

Table  18  shows  the  proportion  of  water,  fat,  nitrogenous  substances, 
lecithin  and  ash  in  each  of  these  animals,  stated  in  percentages  of  the 
entire  dressed  animal,  less  the  head,  leaf  lard,  and  kidneys. 

There  is  one  obvious  omission  in  the  data  presented  in  the  tabulation 
just  described.  The  absence  of  any  information  in  regard  to  the  man- 
ner of  the  feeding  of  the  pigs  has  made  it  impossible  to  group  them 
properly  and  make  proper  averages  of  the  percentages  of  the  various 
constituents  in  the  animals  which  have  received  the  same  rations  and 
other  treatment  previous  to  their  slaughter.  This  missing  data  will  be 
found  in  the  forthcoming  full  report  of  Professor  Curtiss,  of  the  Iowa 
Agricultural  Experiment  Station,  which  should  be  consulted  with  the 
data  herewith  submitted. 


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34 


Table  No.  1. — Ana 


PIG  No.  1.— BERKSHIRE. 


Names  of  cuts. 


16G67    2  American  backs  ., 
16669    2  clear  bellies 


16(171    •_'  short  cut  hams 

17165    (Fat  extracted  with  ether) 


16675   4  feet 

17174    d'at  extracted  with  ether) 


1667?     Span-ribs 

16679  Tenderloins 

16680  Neck  bones 

17159  (Fai  extracted  with  ether) 


16682 
16684 


Backbones  . 
Trimmings. 

Tail 


16673    2  New  York  shoulders 


Per  cent  air-dry  material. 


.  - 

SB 

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=  s 


Nitrogen. 


-   £ 


13.16     3.14   20.55    11.32     8.51     0.62     2.19     1.16     3 


14.3:5      3.14    21.59    11.15 


4.  14 
16.58 


•.78     0.65     2.72     0.99 


15.43    11.85     9.77 


0.22 


1.60      1.10 
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17.65     2.31     2.10   13.76   10.22     ".7:;     2.81      0.85 


25.10      6.46      6.32    13.73 
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20.81 


7.75 


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3. 00     2. 98     0. 75 
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9.72     3.69     8.  34    13  09 


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5.03 
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1.68     4. 


3.66     8.23    13.  _ 
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9.97      0.59      1.69      1.33     4.02 


10.36     0.62 

3. 54      l.n 


8.73      4.30      6.97    13.45    10.56      0.98      1.91 


1.18     1.23 

K     4    ti 


PIG  NO.  2       I  AMWORTH. 


lfi7ot, 

16702 

L6704 
L7149 

L6706 

17181 

17164 


2  American  clear  backs 

2  American  clear  bellies 

2  shortcut  hams 

2  New  York  shoulders 



:  racted  \\  Ith  ether) 


Spareribs 

Tend(  rloins 

I  F.,1  extracted  with  etfa 


BCeck  bom  i      

(  Fai  extracted  u  it  h  ether) . 


10.48     8.46    12.22    12,61 

12.  12      4.27     14.91     1-'    14 

19.99     5.88     8.79    12.92 


20.  36 
l .'..  50 

0  24 

4,59 

11.44 

not 
0  li. 

B.74 

9.  1'.' 
lu.41 

7.  31 


19  Ii7       :..  4'.' 

24.12     4.74 
LI.  49 


-.  ii 


8.61    L2 

B,  ffi    12.92    11.87 


.'  22 


0   19    l 

0  L4 


(1.70      1 


1.  IS 


. 


1 .  -J  I 
1. 11 

1.20 

1 .  ;-7 
0.87 

1    27 

1.40 
2.08 


1.2: 
3.  86 


1    m 


35 


lytical  data  for  meats. 


PIG  No.  1.— BERKSHIRE. 


Per  cent  origina 

material. 

Water 

. 

Fat, 

'3 
<s 

Nitrogen. 

Nitrogenous  sub- 
stances. 

r. 
4 

2 

a 

GO 

li 

08  Pi 

Pk 
o 
u 
Pi 

H 

1 
1 

i 

z 

i 

00 

a  . 
3" 

h 
Pi 

S 

= 

'3 

= 

ed 

o 
H 

o3 

H 

Of  proteids  insolu- 
ble in  hot  water. 

* 

'3 
o 

aj 

O) 
03 

OS 

,Q 

03 

= 

o 

-2 

03    C3 

II 

30 

"3 

"-3 
d 

O 

OS 

o 

00 

— 

r. 

- 

"3 
— 

H 

o 

H 

81.  86 

0.41 

32.27 

54.98 

2.71 

57.69 

0.15 

1.49 

1.12 

0.08 

0.29 

7.00    0.50 

0.91 

8.41 

0.51 

/    98.46 
\   98.88 

36.82 

0.45 

37.27 

48.84 

3.09 

51.93 

0.14 

1.60 

1.12 

0.09 

0.39 

7.00    0.56 

1.22 

8.78 

*«l{  £3 

60.47 

0.95 

61.42 

16.58 

3.54 

20.12 

0.25 

2.72 

2.24 

0.11 

0.37 

14.00   0.69 

1.15 

15.84 

*«k£2 

0  40 

0  04 

0.65 

53.64 

0.41 

54.04 

28.71 

0.37 

29.08 

0.15 

2.43 

1.80 

0.13 

0.50 

11.25   0.81 

1.56 

13.62 

0   RQ  /    98-  49 
°"8J\   97.63 

59.66 

1.62 

61.28 

15.  24 

1.59 

16.83 

0.20 

3.45 

1.95 

0.75 

0.75 

12.19   4.69 

2.34 

19.  22 

n  89  i    96.  86 
U-*^l    98  15 

0.41 

0.02 

0.61 

51.78 

0.76 

52.54 

27.39 

1.71 

29.10 

0.35 

2.71 

2.15 

0.18 

0.38 

13.44    1.13 

1.19 

15.  76 

Ll7{    98:  13 

66.67 

1.  38 

68.06 

6.21 

2.57 

8.78 

0.49 

3.39 

2.97 

0.08 

0.34 

18.56   0.50 

1.06 

20.12 

54.25 

1.45 

55.70 

25.73 

2.19 

27.92 

0.27 

2.45 

1.99 

0.12 

0.34 

12.44 

0.75 

1.06 

14.25 

«{ S:S 

0  41 

0  04 

0.68 

52.08 

0.  75 

52.83 

25.69 

1.53 

27.  22 

0.26 

2.90 

2.30 

0.14 

0.46 

14.38 

0.87 

1.44 

16.69 

!  Jf    96.98 
x-  -4  \    97.  98 

29.11 

0.  36 

29.47 

61.17 

0.81 

61.98 

0.11 

1.27 

0.83 

0.11 

0.33 

."..  lit 

0.69 

1.03 

6.91 

*4ss 

23.64 

0.38 

24.02 

67.  62 

0.61 

68.23 

0.17 

1.17 

0.92 

0.09 

0.16 

5.  75 

0.56 

0.  50 

6.81 

i-pis 

PIG  No.  2.-TAMWORTH. 


41.48    0.36    41.84    48.04    1.28    49.32      0.13    1.32      0.92    0.11    0.29      5.75    0.69    0.91      7.35 


33.17   0.52    33.1 

1.08 

0.  72 


54.71    1.81    56.52      0.15    1.51 


58.  39 


48. 12 

64.38 


54.38 


1.08 


4.06 

,88    17.76    1. 


49.20   32.21    1.67 


1.14   65.52    11.49    2.02 


1.14 


55.52   24.67    1.36 


18.85 


0.22  2.58     2.08  0.10 

0.24  2.33      1.80  0.14 

0.37  3.35      1.86  0.54 

0.14  0.03  .... 


1.12  0.10  0.29  7.00  0.63  0.91  8.54 
0.40  13.00  0.63  1.25  14.88 
0.38    11.25    0.87    1.19    13.31    0.79 


0.51 
i     0.25    2.51      1.85 


0.21 


13.  51 


26.  03 


0.35    3.12      2.71    0. 
0.56    0.03 


0.  91 

0.26    2.SO      2.  1)    0.21 


0.  83 


0.  43 


''   98.67 

98.94 

..    ,-  |  100.81 
0.47{   9922 

0.84    i,8-1U 


0.95 


0.45 


11.63 


LI. 56    i.3l 


3.  38 


2.96    17.97 


!.40    14.27 


0.29    17.13 


0.45 


0.86J 


79.  15 


98.  72 


84.57 


0.50    0.91     IS.  00    LOO  j 


1.31 


1.40    16.1 


1.02  | 


•In  this  column  the  totals  obtained  by  both  the  direct  and  the  indirect  determination  of  water  and 
fat  are  given.  The  upper  number  in  each  case  was  obtained  bj  use  of  t  he  results  of  direct  determina- 
tions of  these  constituents  :  t 'or  t lie  low  er  number  in  each  case  the  results  obtained  during  the  prepar- 
ation of  the  sample,  and  in  the  analysis  of  the  dr\  air  sample,  were  used.  Lecithin  is  nol  Included  in 
the  totals  given  in  this  table. 


36 


Table  No.  \.—A< 


PIG  No.  2.— TAMWORTH— Continued. 


■rill     Of 

Per  r.nt  air-dry  materia] 

Nitrogen. 

uS 

'-1 

2* 

o  - 
■  -z 
a  g 

-. 

Names  of  cuts. 

-      -    - 

- 
- 

- 

6 

i  -' 

"H  o 

-  r 

-  - 

t 

. 

y 

>.* 

■- 

1  = 

■-  ■- 

— 

2 

■a 

s 
f. 

— 

it 

< 

i 

- 

1 

i*  — 

—  c 
"-Z 

10.44 

- 
:■ 

- 
— 

o 

9) 

h3 

4 

- 

UiTll 

20.98 

6.  36 

12.95 

0.08 

L.83 

1.19 

16713 

Trimmings 

10.53 

4.83 

14.01 

12.  ll 

8.08 

1 .  24     3. 09 

4.03 

1 07 1 5 

Tail      

9.53 

4.83 

20.  15 

10.90 

7.13 

1.  15      "  B9 

1.09 

PIG  No.  3.— CHESTER  WHITE. 


16609 
1001 1 
16613 
16615 
10017 
16619 
L6621 
16622 
16624 
16626 
16628 


2  Americas  clear  backs.. 
2  American  clear  bellies  . 
'_'  short-cut  hams 

2  New  York  shoulders  ... 
4   I'eet 

Spareribs 

Tenderloins 

Neck  bones  

Backbones 

Trimmings 

Tail 


10.09 

2.18 

22.71 

10.  17 

7.  12 

9.81 

2.23 

8.75 

13.  20 

8.  >'J 

1.01 

24.  30 

2.  ('..-) 

32.  10 

ID.  34 

7.34 

0.  v: 

17.75 

12.01 

11.69 

8.50 

0.78 

20.71 

4.00 

3.  32 

14.21 

7.01 

1.92 

26.  69 

2.  95 

20.  47 

10.67 

8.17 

0.  52 

25.  88 

3.  89 

10.05 

11.88 

10.32 

0.27 

19.30 

2.  79 

9.24 

10.11 

0.  59 

19.39 

1.88 

5.  53 

13.73 

11.05 

7.20 

3.87 

13.38 

11.99 

7.  10 

1.  16 

5.  65 

9.  1 1 

13.29 

[.25 

2.  32 

1.23 

3.47 

3.37 

0.85 

4.31 

1.  12 

3.  28 

2.41 

1 .  57 

4.01 

1.65 

0.93 

1.98 

1.04 

:;.  15 

1.29 

1.55 

in'.. 

■1.  L9 

1.26 

1.51 

2.  20 

1.19 

0.  99 

1.29 

3  62 

1.  16 

it;   No.  i.     POLAND  CHINA. 


16640 

16642 

k;i;  ii 
L7152 

L664S 

L6651 
17163 


•j  American  clear  bat 

■_'  \  merican  t  Lear  bellies 

'i  short-cul  bams 

■j  New  York  shoulders 

1 1  :it  extracted  u  itli  el  her)  " 



Bparei  i'»»    

Tenderloins    

Neck  bones    

:  raoted  w  itli  ether)  , 


Bach  bones  . 
1 1  Limning  i. 
Tad] 


0.  43 
17.  mi 


19.57 

28. »:! 

21.21 

H.  115 


3.21 

1.  '_'•; 


7.  29 


10.05 
5.  34 


12.  I" 

13.23      8.14 


13.23    It).  (i7 
8.06    Li.  34 
0.09 


1.09      i."" 
0.75     2.41 


L4.0I     9.02 
1.71      6.99 
13    It)     Us".     10.53 


8.89    L2.27     8.46 
0.2 


8.42      157 
0.  L2      i  BO 

o.  11       I).  1)1 

- 


)  !.  07    12.42     9.77     0.62     2.03 


i   .".)    10.  Ofi 
i-     5.21    13.28     8  61      1.32 


:i 


1.8] 

1.33 

i   Lfl 

1    .5 

4.07 

2.  nit 

0  77 

1.64 

l.  11 

1    15 

»  s: 

1    71 

1   36 

1.21 

i  95 

0.80 

B.91 

" 

1 ,90 

a  i 


37 


hjtical  (lain  for  meats — Continued. 

PIG  Mo.  2. -TAMTTORTH— Continued. 


Per  cent  original  material. 

Water. 

Fat. 

Nitrogen. 

Nitrogenous  sub- 
stances. 

S       2 

g 

i 

=  .. 

- 

9 

<5 

GO 

bt 

P    . 

53 

00 

bl 

•Hi 

0 

P 

z  - 

SIS 

•=  £ 

'J    0 
"(»  — 

*  d 

eB"3 

7. 

~ 
J. 

a  j 

-2 

0 

1 

&      h 

7"              M 

J3 

-- 

~ 

B 

— 

- 

-- 

-" 

~  .- 

* 

r. 

- 

A 

5 

c          = 
H           - 

r— I              H 

oJ 

- 

0 

H 

H 

- 

c 

Ph 

- 

& 

H 

< 

H 

49.68    1.38 

51.06 

29.34    1.33 

30.67 

0.25 

2.72 

2.19 

0.14 

0.39 

13.69 

0.87 

1.22 

15.78 

1.10 

/   97.66 
\    98.61 

28.34    0.5] 

28.85 

61.13    1.54 

02.  67 

0.10 

1.31 

0.85 

0.13 

0.33 

5.31 

0.81 

1.03 

7.  15 

°+K 

25.31 

0.46 

25.77 

65.10    1.92 

07.08 

0.10 

1.04 

0.68 

0.11 

0.25 

4.25 

0.69 

0.78 

5.72 

»•*»{££ 

PIG  So.  3.-CHESTER  WHITE. 


71.88  0.22  72.10  18.02  2.29 
30.32  0.22  30.54  59.87  0.86 
52.51    0.64    53.15   23.19   7.80 


~  20.31  0.12 
60.73  0.08 
30.  99     0.  35 


1.  75 


2.13 


52.44 
64.  96 

52.  96 
50.03 
22.21 


0.  83 0.  69 

0.79   53.23    20.87  7.06 

1.01    65.97      9.16  4.31 

0.54    53.50    27.74  1.78 

0.36   50.39   30.58  1.07 

0.28    22.49    70.59  0.96 

0.21 0.52 


0.28 


0.19 

27.  93  0.  28 
13.  47  0.  40 
29.  52  0.  25 
31.65  0.23 
71.55  0.07 
0. 08 


1.03 
1.30 
2.51 
2.08 
2.94 
2.85 
3.07 
2.49 
2.66 
0.87 
0.75 


0.72  0. 

0.87  0. 

1.78  0. 
1.51 
1.58 

2.18  0. 

2.67  0. 

1.95  0. 

2.14  0. 

0.52  0. 

0.48  0. 


. 

0.24 

4.50 

LO 

0.  33 

5.44 

10 

0.63 

11.13 

14 

.0.43 

0.44 

02 

0.34 

9.88 

14 

0.53 

13.  63' 

07 

0.33 

16.69 

12 

0.42 

12.19 

09 

0.43 

13.38 

08 

0.27 

3.25 

07 

0.20 

3.  00 

0.44  0 

0.63  1 

0.63  1 

0.87  1 

6.38  1, 

0.87  1 

0.44  1 

0.75  1 

0.56  1 

0.50  0 

0.44  0 


75  5 

03  7.  10 

97  13.73 

34  11.65 

06  17.32 

65  16.15 

03  18.16 

31  14.25 

34  15.28 

84  4. 59 

62  4. 06 


n  o-  f  99.  92 

°-3ji  98.45 

•4-  I  98.79 

0  80  f  9T-  !':J 

U-  SU  I  98.  67 

,,71  [  "-14 
0.84  f'97^5 


97.  07 


0.92 

1   06  f    l,T-  'M 

0  87  f  m-  35 
°-8'  I    98.14 

]-0o[  98.37 
0  31  (100.11 
°-  J1  I    98.  94 

°-24l."'.6? 


PIG  Xo.  4. -POLAND  CHINA. 


29.22 

0.31 

29.53 

61.10 

1 .  55 

62.  65 

1.17 

0.82 

0.09 

0.20 

5.  13 

0.  56 

0.81 

6.50 

1, 

0.38{ 

99.34 
99.  06 

30.  38 

0.4D 

30.78 

60.  19 

0.50 

00.  69 

0.  12 

1.25 

,i.77 

0.10 

0.38 

4.81 

0.63 

1.19 

0.  63 

H< 

9a  93 

53.97 

0.81 

54.  78 

29.03 

1.09 

30.12 

0.23 

2.  25 

1.71 

0.13 

0.41 

10.69 

0.  -1 

1.28 

12.78 

0.  76  ( 
0.  59 

98.  00 
98,  44 



51.  72 





33.  74 

0.30 

1.65 

1.25 

0.10 

0.30 

7.81 

0.63 

0.94 

95.  13 

1.43 

50.66   31:20 

0.12 

31.32 

0.15 

2.74 

1.70 

0.67 

0.31 

11.00 

4.19 

0.97 

16.16 

... 

0.91    ( 

9>.  30 
99.  OS 

55.  53 

1.11 

50.04    22.44 

3.  83 

26.  27 

0.31 

2.70 

1.01 

0.10 

0.  99 

10.06 

0.63 

97.  23 
'.,7.  04 

G5.85 

1.58 

07.  43      7.  36 

3.  59 

10.95 

0.38 

3. 18 

2.  82 

0.11 

0.* 

17.63 

0.  69 

0.  78 

19. 10 

LBN 

98.61 

54.08 

1.15 

1    26.55 

1.72 

0.17 

1.64 

0.18 

0.  56 

10.25 

1.13 

1.75 

i:;.  13 

0.  91  | 

tt.05 

0.45 

48.65 

0.78 

49.  4:; 

3d.  14 

2.50 

32.  70 

0.27 

2.  07 

0.  13 

0.43 

12  91 

0.81 

1.34 

15.09 

1.05[ 

22.14 

0.  29 

22.43    69.8] 

1.71 

71.52 

0.06 

0.59 

0.07 

0.  22 

t  -j 

0.  32  ( 

99.09 

16.15 

0.35 

16.50    77.44 

0.33 

77.77 

0.08 

0.55 

0.09 

0.21 

3.44 

0.56 

100  .;<; 

99.  24 

38 


Table  No.  4.— Ana 


PIG  No.  5.— DUROC  JERSEY. 


a 
s 

5.-H 

:  E 

Per  cent  air- 

lry  material 

Nit  rogeu. 

>> 

~  - 

-= 

Names  of  cuts. 

8   = 

si 

8j 

=  - 
-  ? 

2  g 

• 

I 

; 

y  :l 

S  I 

-  g 

& 

fc 

_- 

£* 

£ 

- 

ca 

- 

r  '~ 

- 

A 

- 

<: 

► 

- 
ft 

.- 

5" 

- 
- 

— 
0 

- 

< 

16579 

2  American  clear  backs 

it.  :*7 

9.  69 

24.48 

10.47 

6.76 

0.81 

2.  90 

0.82 

3.14 

16581 

2  clear  bellies 

11.71 

3.05 

28.08 

10.39 

0.84 

0.80 

2.75 

0.83 

3.57 

L6583 

2  short-cut  bams 

21.39 

3.48 

32.93 

7.  75 

6.  -j:. 

0.73 

0.77 

0.16 

3.34 

16585 

J  New    York  shoulders 

3.08 

4.39 

13.  82 

10.11 

0.83 

0.84 

4.  57 

16587 

i   t.el    

23.  36 
22.  23 

5.21 
3.21 

7.88 
11.30 

12.47 
12.92 

6.97 
10.14 

1.52 

0.  56 

3.98 
2.  22 

0.  53 

3.27 
4.67 

16589 

Spareribs .. 

16591 

Tenderloins 

28.54 

4.23 

18.  53 

11.69 

10.25 

0.  22 

1.22 

1.22 

:;  98 

16592 

19.46 
25.94 

3.93 
3.44 

7.58 
12.41 

13.20 

12.04 

10.28 
10.08 

0.61 
0.50 

2.31 
2.06 

1.05 
..52 

4.85 

lh 

16594 

Backbones 

16596 

Trimmings 

6.80 

3.98 

10.  90 

12.  77 

7.66 

0.  95 

i.  16 

1.  14 

4.38 

16598 

Tail 

4.70 

4.37 

13.  88 

12.  lit 

6.85 

1.10 

,, 

1 .  39 

4.30 

i 

PIG    N<>.  6.     DUROC  JERSEY. 


16725    2  American  clear-  backs 

17133    (Pal  extracted  with  ether). 


16727  2  clear  bellies 

L7134   I  Fal  extracted  w  ith  ether) 


16729   2  short  cul  hams 

I67:;i    2  New  York  shoulders 


•  feel 

17H2   (Fal  <  str acted  w  Ith  ether). 


Spareribs 
L6737   Tenderloins 

Neck  bones 
16740    Backbom  ■ 
16742   Trimu 
16744    Tail 


6.  99     6.  75 
20.  65 


s.  30 
6.17 


6.71 


12.89 
0.13 


16.65    11.79 

!     0.09 


27.6:;     5.48     8.95    L2.75 


8.  59 


8.44 


12.91     c,.'>s 
2 1 .  ■- 1 


16  l:; 


■  5. 79 
26.77 

17.87  8.02 

21.18  i 

6.87  0.12 


6.  72 


11.79 
14.63 

::.  1 1 


13.09     9.80 

0    12  ... 


12.27 
11.77 


11.98    12.27 

12  19 

23.97    10.70 


9 

10  77 

i,  ii 
7.  58 


1.07 


3.  23 


2.3] 


0.73      1  o: 

1.12       2.67 


2.11 


3.40 


- 

1     Ml 

1.<'7 

i.ii    : 


0.  97 

4.17 

0.59 



0.97 

2.59 

0.51 



L.28 

I  ;r, 

0,  92 

6  58 

0.74 

3.44 

1.  15 

1.51 

4.96 

2.09 

8.  93 

1.61 

i  9t 

i  69 

1.  15 

4.  18 

0.02 

3.08 

39 

lytical  data  for  meats — Continued. 

PIG  No.  5.— DUROC  JERSEY. 


Per  cent  original  material. 


Water. 


5 
5  ft    r~'£ 


Fat. 


=    . 


H        fl 


0.91 

28.  77  0.  36 

49.71  0.74 

53.37  1.22 

53.38  0.71 
65.34  1.21 
51.71  0.77 
47.88  0.89 
19.81  0.27 
11.33  0.21 


29.13 
50.45 
44.16 
54.  59 
54.  09 
66.55 
52.  48 
48.77 
20.  08 
11.54 


2.29 

59.52  3.31 

28.90  7.04 

23.27  1.84 


24.39 


2.51 


6.12  5.29 

28.83  1.48 

26.18  3.22 

73.39  0.74 

83.97  0.65 


62.83 
35.94 
43.74 
25. 11 
26.90 
11.41 
30.31 
29.40 
74. 13 
84.62 


0.08 
0.10 
0.03 
0.10 


Nitrogen. 


Nitrogenous  sub- 
stances. 


Sri 


Z  = 


0.98     0.63    0.08      .27 


1.22 


c3  •"   ? 

la 


3 

© 


1.66 
1.67 


0.81    0.09   0.32 


0.12 
0.35 
0.20 
0.41 
0.08 
0.07 


1.34   0.16   0.16 

1.22    0.10    0.35 

2.91      1.63    0.35    0.93 

I 

2.87      2.25   0.13    0.49 

3.  34      2.  93   0.  06   0.  35 


2.57 

2.00 

3.28 

2.62 

0.87 

0.52 

0.57 

0.32 

0.12 
0.13 


0.45 
0.53 


0.07    0.28 
0.05    0.20 


3.  94  0.  50 

5.  06  0.  56 

8.38  1.00 

7.63  0.63 

10.  19  2.  19 

14.06  0.81 

18.31  0.38 

12.50  0.75 

16.38  0.81 

3.25  0.4-1 

2.00  0.31 


0.  84      5.  28 

1.00 

0.50 

1.09 

2.  90 

1.53 

1.09 

1.40 

1.65 

0.87 

0.62 


6.62 
9.88 
9.35 
15.28 
16.  40 
19.78 
14.  05 
18.84 
4.56 
2.93 


ii. 

0.42 

0.71 1 

0.55 

0.76 

1.04 

1.14 

0.94 

1.23 

0.30 

0.20 


01 


100. 06 
99.00 
95.89 
96.98 
97.80 


<  96.39 

I  95.74 

S  98.41 

)  98.43 

5  98.86 
I    98.88 

S  98.03 

;  98.38 

S  102.  50 

t  98.24 

v  98.89 

\  99.07 

\  99.46 

/  99.29 


PIG  No. 


-DUROC  JERSEY. 


19.85 

0.47 

20.32 

73.16 

0.47 

73.63 

0.08   0.90 

0.60 

0.07 

0.23 

3.75 

0.44 

0.72 

4.91 

0.29 

/ 100.  03 
\    99.15 

0.  12    0.  03 

0.  20 

34.11 

0.41 

34.52 

57.  59 

1.38 

58.97 

0.08 

0.98 

0.70 

0.09 

0.19 

4.38 

0.56 

0.  59 

5.53 

0.22 

1    80.36 
I    99.24 

0.04 

0.12 
0.35 

0.01 
3.  52 

35.74 

1.52 

37.  2<i 

36.  63 

2.47 

39.10 

2.78 

0.20 

0.54 

17.38 

1.25 

1.69 

20.  32 

1.32 

(  109.26 
1    98.00 

38.61 

0.85 

39.46 

48.48 

0.70 

49.18 

0.12 

1.69 

1.20 

0.15 

0.  34 

7.  50 

0.04 

1.06 

9.50 

0.84 

1    99.62 
98.98 

50.16 

1.68 

51.84 

28.00 

1.47 

29.  47 

0.16 

2.  89 

1.69 

0.  46 

0.74 

10.56 

2.  88 

2.31 

15.75 

0.  75 

i    98.  14 

0.  1(1 

0.  02 

0.35 

48.56 

1.28 

49.  84 

29.  35 

2.60 

31.95 

0.  33 

2.71 

2.18 

0.18 

0.35 

13.63 

1.13 

1.09 

15.85 

1.10 

1    98.74 

62.34 

1.52 

63.86 

10.89 

3.  92 

14.81 

0.56 

3.  15 

2.77 

0.10 

17.31 

0.63 

II.  87 

18.81 

1.05 

I    07.27 

48.  25 

J.  05 

49.  30 

34.  38 

0.54 

34.92 

0.  28 

2.  36 

1.87 

o.  15 

0.34 

LI.  69 

0.94 

1.06 

13.69 

26.  09 

LOS 

27.14 

52.  78 

55  31 

0.3fl 

2  59 

2.  05 

0.17 

l 2.  8 1 

1.06 

1.  L5 

15.02 

0.  92 

16.28 

0.23 

16.51 

77.  87 

0.91 

78.78 

0.07 

0.71 

0.49 

0.06 

o.  16 

3.06 

n  50 

0.  25 

1  102.57 
i    99    17 

13.93 

0.01 

13.94 

79.70 

1.53 

81.23 

0.06 

0.  68 

0.48 

0.07 

0.  13 

3.00 

0.44 

ii.  4  1 

3.  85 

/ 100.  87 

40 


PIG  No.  7.— DUBOC  JEESEY. 


Tarlk  No.  \.—.lna 


Names  of  cuts. 


16754 

17155 


L6756 
1 7 1 5(3 


1G758 
17156 


16760 
17137 


10702 
17141 


10704 


2  American  clear  backs  ... 
1 1  at  extracted  with  ether) 


2  clear  bellies 

(Fat  extracted  \\  ith  etlier). 

2  sliort  cut  bams 

(I-'al  extracted  w  ith  ether)  . 

2  New  York  shoulders 

1 1  at  extracted  with  ether) . 

I  feel 

(l'at  extracted  Willi  ether)  . 


Spareribs 

17154   (Fat  extracted  with  ether) 

10700  Tenderloins 


10707 
17115 

10709 
17111 

10771 
17188 

H.77:; 


Neck  bones 

(Fat  extracted  with  ether) 

Backbones 

<  l  at  extracted  \\  Ith  ether) 

Trimmings 

i  racted  ^  iiii  ether) 

Tail 

I  racted  «  itli  ether) 


Per  cent  air-dry  material. 


at 

©a 

=  = 


7.  39      8.  07 
20.  82 


21.18 


5.29 


14.7:i      8.23 
24.80 


Nitrogen. 


12.  4S     1  2.  L>4 

9.D5 


L5.78    12.44 
0. 06 


14.  90 
20.  49 


21.40 
18.  12 


0.  28 


6.13 


2.11    13.11 
0.14 


8.25    12.58 
d.ll 


a  - 


£ 

- 


8.  85      1. 16 


9.12     1.18 


10.! 


9.  72      1 .  00 


2.23 


2.  14 


1.38     3.92 


1.52      1.21 


1.77      1.25      4.44 
1.09... 


6.39 


'J  1.77      5.40      5.94 
20.12 


13.48 

0.11 


9.  24 


20.76 

20.  09 

22.  72 


20.  88 

7.  35 
L8   lo 

5.0  1 
27.  10 


13.14    10.72 
0.07 


4.36     8.84    12. 

:..05      !».:;»    11.74 
0.14 


4.89   11.  19    12.83 
o.  12 


5.88    13.23 


11.97 
0.08 
t.  HI     11.24 


11.32 
9.  83 


1.94 


1.80      1.00      0.13 
1 .  38  . . . 


2.30     0  - 
1.00  ... 


0.80      1.02      1.07      I  01 
2.:;:.  ... 


7 


0.  38     0.  88 

I 
0.88      1.02 


0.  75       1.71 


1.55      4.10 
1.23      4.09 

1.30 


0.77 


1.30 


1  M 

0.68 

8  I''..'      i    i .• 

1.   10 

41 


hjtical  data  for  meats — Continued. 

PIG  No. 


-DUROC  JERSEY. 


Per  cent  o 

riginal  material. 

Water. 

Fat. 

d 

7^ 
o 

XiTrogen. 

Nitrogenous  sub- 
stances. 

09 
< 

l  n  preparing  sam- 
ple, ' 

In    air-dry    mate- 
rial. 

3 

o 
H 

a 

a 
a; 

fcJO 

I'- 

e 

73.  o:j 

"3 

H 

0.92 

H 
73.95 

H 

=  ._ 
*  - 

r.  _ 

o3 

>> 

Z  £ 

;fl 

* 

05 
- 
X 

ed 

.2 
00 

= 

© 

3 

=  c 

o$ 
ll 

Is 

0  — 

- 

T. 

1 
1 
- 

<u 
r. 
eg 

-2 

— 
I. 

- 

— 
•     o 

- 

0 

H 

19.59    0.(1-1 

20.  23 

0.  10 

0.90 

0.65 

0.09 

0.16 

4.06 

0.56 

0.  50 

5.12 

0.29 

/ 101. 58 

1      QQ    rlQ 

0.38 

0.01 
0.01 

21.  53 

73.56 

0.45 

0.06 

0.10 

2.81    0.38    0.31 

3.50 

0.  21  { 

0.48 
0.  32 

98.80 

0.16 

0.61 



0.48 

42.87    1.21 

44.08 

42.40 

0.31 

42.71 

0.18 

1 .  93 

1.53 

0.14 

0.26 

9.56    C.87    0.81 

11.24 

0.  65  { 

99.  53 
98  68 

0.27  0.  ( 

0.45 

43.08    0.94 

44.  62 

41.42 

1.  23 

42.65 

0.  25  1.  88 

1.45 

0.15 

0.28 

9.00    0.94 

0.87 

10.87 

0.9l{ 

99.94 
99.  05 

0.  37  0.  03 

0.62 

54.66    1.32 

55.98 

23.88 

1.37 

25.25 

0.18  2.89 

1.98 

0.42 

0.49 

12.38    2.63 

1.53 

16.54 

0.78J 

97.51 
98  55 

0. 18  0.  02 



0.36 

52.01 

1.19 

53.20   26.22 

1.29 

27.  51 

0.36 

2.86 

2.33 

0.18 

0.35 

14.56 

1.13    1.09 

10.  78 

1.0l{ 

98.17 
98  50 

0.47 

0.01 

0.83 

71.93 

0.90 

72.  83     7.  31 

2.04 

9.35 

0.32 

2.61 

2.35 

0.08   0.18 

14.69 

0  50 

0.56 

15.75    0.86J 

93.  88 
98.  7!) 

50.96 

1.14 

52.10   28.95 

1.97 

30.92 

0.25 

2.  36 

1.98 

0.18   0.20 

12.38 

1.13 

0.62 

14.13    0.94  j 

96.  01 
98  09 

0.30 

0.03 

0.55 

51.99 

1.10 

53.09   25.56 

2.51 

28.07 

0.28 

2.  77 

2.22 

0.17    0.38 

13.88 

1.06 

1.19 

10.13    1.027 

99.61 
98  31 

0.16 

0.02 

0.44 

20.06 

0.43 

20.49   72.59 

o.  H7 

73.  56 

0.88 

0.54 

0.10   0.24 

- 

0.63 

0.75 

4.76 

99.75 

99   09 

0.11 
0.18 

0.  OKI 
0.67 

13.43 

0.  30 

13.73    80.63 

1.  12 

81.74 

o.  45 

0.08   0.14 

2.81 

0.50 

0.44 

3.75   0.27 

: 

102.  28 
99  49 

0.30 

o.  025 

0.48 

42 


Table  No.  4. — Ana 


PIG  No.  8.— YORKSHIRE. 


■g 

Per  tent  air-dry  material. 

Namea  of  cuts. 

*? 

■-  - 
-z 

..  - 

~  a 
II 

-a 

u 

< 

- 

■- 

Nitrogen. 

— 
— 

6 

1 

o 

1  - 

z  a 

T.   «j 

7  = 

J:  _ 

.-  z 
_  — 

s3 

u 

-  E 

-  z 
._  - 

'" 

- 

■ 
- 

- 

16783 

9.67 

5.82 

1.95 

13.68 
0.12 

13.  45 
0.10 

10.61 
0.08 

12.92 
13.  48 

12.47 

9.83 

1.74 

2.11 

1.  11 
0.84 

1.09 
0.  45 

1.29 

0.  75 

1.16 

1.47 

1.85 

2.  20 

1.04 

1.48 

2.  00 

1 .  20 
1.05 

1.09 

L.oa 

4.  28 

4.S4 



3.37 

4.37 

3.  49 
L72 
4.14 

4.98 


4.  99 

3.  33 

ITKiU 

(Fat  extracted  with  ether) 

25.05 

11.09 
29.54 

21.  97 
18. 11 

L6786 

6.36 

3.54 

9.  69      1.  85 

1.91 

17150 

16787 
17140 

16789 

1 1  at  extracted  w  it h  ether) 

5.12 

23.74 

8.38 

0.62 

1.01 

(Fat  extracted  with  ether) 

8.13 

7.04 

3.67 

6.  "8 

9.46 
6.99 
9.  76 

10.  13 

l(i.71 

0.98 

- 
0.51 

0.79 

2.48 
4.24 
1.93 
1.32 

1.84 

1671)1 

4  feet  

18793 

22.  26 

25.  23 
9.  33 

lit.  92 

17.  26 

23.  55 
16.68 

10.  25 
80.81 

9.  96 

18.  40 

6.22    11.08 

18795 

4.7',    14.86    11.96 

1714:i 
L6796 

<  i'at  extracted  with  ether) 

6.33 



2.50 

0.14 
18.34 

17135 

i  Fat  extracted  \\  itli  ether) 

0.  15 

16798 

5.61 

.">.  .")7 

10.  58 
15.72 

12.  i'.» 

!»  so 

0.84 
1 .  >.l 

1.76 
2.94 

171  :.7 
16800 

•  i  at  extracted  with  ether) 

o.  12 

lit.:!      7.10 

17161 

1 1  a  extracted  w  i  1 1 »  ether) 

Tail    

1 1  ii  extracted  with  ether) 

0.  09 

18802 

17117 

1(1.  .-1 

0.08 

1.27 

43 


lytical  data  for  meats- 


-Continued. 

PIG  No.  8.— YORKSHIRE. 


Per  cent  original  material. 

Water. 

Tat. 

13 
1 

Nitrogen. 

Nitrogenous  sub- 
stances. 

r. 

6 
m 

SB 

a   . 

Pi 

<0 
Si 

M 

i 

cS 
S 

pi 

"3 

o 
H 

i 

05 

tx 

a  . 

«  p, 

B 

u 
Pi 

S 
H 

1 

a 

>^ 

"3 

a 

H 

3 

o 
H 

os 

o 
H 

01'  protoids  insolu- 
ble in  hot  water. 

Precipitated   by 

X 

O 

rO 
r. 

3 

1 

©  « 

.5  £ 

o— • 
h 
PM 

'5 

_= 

Is 

t 

© 

90 

ca 

a: 

© 

90 

© 

3 

o 
H 

27.99 

0.56 

28.55 

62.34 

0.19 

62.53 

0.11 

1.32 

0.95    0.17 

0.20 

5.94 

1.06 

0.62 

7.62 

0.  41 

/  99.  91 
1   99.11 

0.21 

0.03 

0.32 

33.08 

0.71 

33.79    55.83    0.39 

56.22 

0.12 

1.49 

1.08 

0.20 

0.21 

6.75 

1.25 

0.66 

8.66 

H(ss 

0.13 

0.03 



0.25 

58.  02 

1.12 

59. 14    20.  01    5.  22 

25.23 

0.28 

2.33 

1.84 

0.14 

0.35 

11.50 

0.87 

1.09 

13.46 

"J.{SS 

0.14 

0.015 

1 



0.42 



49.57 

36.09 

0.17 

1.85 

1.36    0.14    0.35 

8.50 

0.87 

1.09 

10.46 

063|96.75 



57.47 

30.86 

0.08 

1.57 

0.82   0.26   0.49 

5.13 

1.63 

1.53 

8.29 

0.41  {97;03 

50.93 

1.38 

52.31    26.81    2.47 

29.28 

0.33 

2.78 

2.17    0.18   0.43 

13.56 

1.13 

1.34 

16.03 

L05\  08  67 
LU4{  98.60 

65.45 

1.20 

66.65 

9.32    3.75    13.07 

0.47 

3.02 

2.56 

0.13    0.33 

16.00 

0.81 

1.03 

17.84 

0.21 

0.68 

53.87 

1.26 

55.13 

26.21   0.50 

26.71 

0.26 

2.66 

2.13   0.16   0.37 

13.31 

1.00 

1.15 

15.46 

0  99  /  98'99 
U-  J9  \  98.  29 

0.28 
0.54 

0.026 

49.  33 

1.32 

50.65 

27.12 

2.49 

29.61 

0.35 

2.87 

2.26 

0.20    0.41 

14.13 

1.25 

1.28 

16.66 

,   18   f  98.26 
L  lb  \  98. 10 

0.43 

0.  02 

0.78 

25.55 

0.57 

26.12 

64.20 

1.61 

65.81 

0.12 
0.32 

1.19 

0.027 

0.73 

0.16 

0.30 

4.56 

1.00 

0.94 

6.50 

0.J9 

0.44 

18.  02 

0.48 

18.50 

72.  02 

2.35 

74.  37 

0.11 

1.08 

0.78 

0.17 

0.13 

4.88 

1.06 

0.41 

6.35 

0  33   '   '•''•'  :;' 
"•  Si  \    99.  55 

0.44 

0.035 

0.55 

44 


Table  No.  5. — Analytical  data  fur  hones, 
PIG  No.  1.— BEItKSHlKF. 


Names  of  parts. 

!  . 

~- 

r     - 
ZZ 

C  p 

5  = 

S3 

**? 
3 

Per  rent  air-dry  material. 

- 

5.  72 

(0.61) 

6.68 

-J 

Nitrogen. 

d 

— 
— 

- 

6 

- 
s 

o 

o  © 
c  d 

3Z 

-■ 
IE 

H 

-- 

o 

-~ 

a 

m 
3 

0B 
0 

— 
c 

52.  67 

0.52 
"6.'i9 

6.18 
0.29 
8.31 
0.07 

15.02 

0.15 

8.85 

5.32 

0.11 

0  84    4Q   S9 

16690 A 

10091 
17169 

16688 

17175 

16693 
16695 
17168 

(Fal  extracted  with  ether) 

11.40 
4.44 
17.36 

36.  93 

15.90 

8.  SO 

31.  93 

4.81 

(0.  28) 

7.08 
10.95 

7.02 



0.  65      0.  48 
2.  89      1- 18 

(Fa1  extracted  with  ether) 

Skin 

2.64 
0.33 

1.85 

1.70 

8.31 

3.28 

(Fat  extracted  with  ether) 

1 .  26 

0.  57 

6.01 

10.  23 

8.28 
1.52 

Tendons. 

14.10    11.28 
0.23 

2.  22      0.  62 


0.39 

(i.  65 

3.71 
1.46 

17177     II  mi's G:S.44 

7.14 

1.35 

14.63 

PIG  NO.  2.— T  AM  WORTH. 


16719   Bones    

16719A     (Fat extracted  with  ether) 


16720    Marrow 

17146  (l-'ai  extracted  with  ether) 


10717   Skin  

I  at  extracted  with  ether) 


16722  Spinal  OOrd 

17166  (Fat  extracted  with  ether) 

16724  Tendons  

17171  (Fal  extracted  with  ether) 

17178  Hoofs 


50.71      7.10     0.45 
1.68)  ... 


2.  39     6.  91      0. 44 
15.53 ' 


0.34 


10.56 

0.14 


7.08      4.04    14.88 
14.27 0.16 


6.  41      L.65  9.63 

32.24 0 

33.67     9.0]      0.83  14. 

2  55 (i.31 

60.73      6.92      1.01  L4.65 


5.  45 

8.98 
7.75 


U.  22 

0.56 

4.21 


7.  30      1. 12 


0.51    0.07 


1.02 


2.92    0.34 
0.91 


49.98 
(0.  59) 


2.54 


1.21  . 

0   15 
l.*32  o!si     3.24 


1.61 


PIG  No.  :t.-  CHESTEB  WHITE. 


16630 


Bones 

(Fal  i  itracted  with 


then. 


16631    Marrow 

Skin 

ii;<;:;.">   Spinal  cord  a 

Lendons 

1717!)     SoofS 


45.  56 
16.97 


i.i.i 


(0.62) 


0.  15 


15.02     2.50 


34.22    18.03 

7.  18 


0.  (14 


o.  17    0. : 


7.16      0.46     0.28 


I  I    in     11.34 
1.07     14.71 


3.  40 


9.00   0.88 


47.61 


PIG   No    i      POLAND  CHINA 


L6665 


L6663    Bones 

toted  with  ether). 


M.inou 
Skin   .... 


[dual  cord   

tracted  \\  iili  ether) 

16004    Tendons       

1717H   (Fat  extract*  d  with  ether) 
Hoofs 


0.  40 


::::    11 

23.32 
4.77 


4.  '.mi 


c>.  r>K 


1(1.  15 
"lY«7 

"i."6e 


6.  74 

(1.21 


7.  12 

It.  12      7.  10 

0.  17 

lit..;     1121 
(I.  11 


1 
(0.82) 


0.  U 
5  ll    0. 

1.4d 

4.70 


1.89 
i  .67 


1.43 


45 


marrow,  skin,  spinal  cord,  tendons,  and  hoofs. 

PIG  No.  1.— BERKSHIRE. 


Per  cent  original  material. 

Water. 

Fat. 

Nitrogen. 

Nitrogenous  sub- 
stances. 

a 
s 

© 

a 

© 

a  .  !  >» 

© 

2   . 

bo 

a   . 
•r1  a» 

ft~ 

a 
S3 

he 

a   . 
"G.S 
I.'- 

s 

=  .2 

teids  ins 
hot  wat 

i  t  a  ted 
romin. 

8 

,a 

1-g 

=  £ 

•a         • 

©               T| 

=  -     c-= 

.9      ~~ 

-              2 
ft 

- 

u 

s 

3 

a 

ft© 

© 

© 

^a 

a         -.c 

3 

— 

A 

a 

a       |  a 

M             H 

z 
H 

a 

3 

0 

H 

© 

H 

O3 

£ 

5H 

- 

©        a: 

H 

7- 

© 

35.93   3.01 

38.94 

11.40 

0.27 

11.67 

0.44 

3.26 

2.80 

0.00 

0.40 

17.50 

0.38    1.25 

19.  13  26.  12 

95.86 

(0.07) 





0  03 

(0.03) 

14.06 

0.30 

14.36   81.50 

0.01 

81.51 

0.37 

0.32 

0.  03 

0.  02 

2.00 

0.19    0.  00 

2.  25 

98.12 

I 

0.46 

0.12 

0.01 
5.  55 

47.17 

3.07 

50.24 

15.90 

1.21 



17.11 

4.04 

1.07 

0.44 

25.25 

G.69    1.37 

33.31 

0.63 

( 108.  44 
\101.29 

0.29 

0.  024 

0.41 

65. 17 

0.  53 

Or,.  70    20.03 

0.73 

20.76 

0.78 

0.62 

0.1] 

0.05 

3.88 

0.69    0.16 

4.  73 

97.19 

55.16 

3.27 

58.43    12.91 

0. 49 

13.40 

0. 13 

4.50 

3.59 

0.71 

0.20 

22.  44 

4.44    0.02 

27.  50 

1.18 

100.51 

0.32 
0.45 

0.01 

30.  56 

4.53 

41.  U9 



0.86 

9.28 

58.00 

0.93 

100.  88 

PIG  No.  2.— TAMWOETE 


34.  46 
13.14 

3.  GO 
(0.10) 

0.17 

38.06 

14.83 

0.23 

15.06 

0.  04  3. 13 
0.  05 

2.76 

o.n 

0.26 

17.  25 
0.31 

17.56 
1.38 

0.69 

0.81 

18.  75  25.  35 
0.31(0.09) 

97.  22 
0.31 

13.  31 

84.47 

0.01 

84.48 

0.  25 

0.  05  0.  02 

0.12  5.10 

0.13  0.02 

0.  25 

0.  86 

2.95  0.14 

0. 10  5  00 

.  0.  01 

0.  22 

0.01 

0.02 

0.06 

0.06 

19.06 
1.50 

97.  53 
99.  29 

52.95 

2.43 

55.38 

12.77 

1.38 

14.15 

2.66 

1.44 

1.00 

16.62 

9.00 

3.12 

28.  74 

0.  G5 

r  98.  15 
\  98.92 

45.88 

0.57 

46.45 

45.  24 

0.15 

45.39 

0.65 

0.  10 

0.11 

4.06 

0.  63 

0.34 

5.03 

0.  23 

97. 10 

58.  52 

3.03 

61.55 

7.81 

0.28 



8.09 

3.87 

0.69 

0.44 

24.  19 

4.31 

1.37 

29.  87 

1.09 

100.60 

39.  27 

4.20 

43.47 

0.61 

8  90 

55.63 

0.  98 

100.  69 

PIG  No.  3.— CHESTER  WHITE. 


37.47 

15.50 
40.78 

2.  94 

(0.10) 

40.41 

16.  97 

0.21 

17.18 

0.  0G3.  1G 
0.06 

2.75    0.08 

0.33 

17.10    0.50 
0.  38 

17.57 
1.88   0.06 
4.50    G.OG 

1.03    18.72  21.00      os.  no 
0.38(0.00)         0.38 

'40.' 78 

79.  KG 
31.17 

"31."  n 

0.33 

0.10  4.22 

0.30    0.01 
0.72    0.97 

11.  02 
2.  53 

19.10                 98.38 

0.  06     2.  00 

7.89    is.  15   0.53      90.93 

55.  66 
34.  62 

4.  40 
4.69 

60.  12 

39.31 

10.  12 

0.  29 

10.  41 
0.70 

0.  28  4.  82 
9.  64 

0.42 

24   25    3.25 



1.31   28.81    0.85     LOO.  19 
GO.  25   0.89     L01. 15 



PIG   \> 

.  4.- 

POLAND  CHINA. 

40.23 

16.39 
44.49 
46.  05 

2.47 
(0.06) 

0.35 
2.  32 

0.81 

42.  70      9.  40 

10.74    78.33 
40.81    22.  10 
46.86   41.70 

11.47 

0.02 
1.21 
1.24 

9.87 

23.31 
12.04 

0.5:! 

n.  25 
1    10 

3.40 
0.02 

0.44 

1.07 

1.12 
0  04 

0.41 
1.42 

11.  28 

0.  02 
1.83 
0.17 

0.50 

0.01 
1.72 
0.O7 

O.i:; 

1 .  75 

1 .  56 

L9.69 

c.  1:; 

97.51 

0.  1:; 

0.  13 

u.n 

1.00 

:..  :i7 
n.  22 

1G.51 
2.  56 

8.87 

19.82 
8.7J 

ra  o.5g 

07.  G  J 

97.81 

07.  14 

53.34 

3.  34 

56.68    11.44 

0.24 

11.68 

0.  10 

5.  15 
0.  005 

8.  37 

3.  96 

0  ^ 

0.31 

24.  ::> 

5  50 

O.  07 

1  §  :    1    '  : 

101.  OG 

43.  45 

4.07 

0.60 







52.  a  i 

101.24 

• 

46 

TABLE  No.  5. — Analytical  data  for  bones, 
PIG  No.  5.-DUROC  JERSEY. 


Names  of  parts. 

I  . 

-  — 

it 
\* 
<p  - 

r*"~ 

1  = 

b'l 

H 

Per  cent  air-dry  material. 

- 
eg 

- 

Nitrogen. 

c 

- 

-= 
i 

- 

"3! 

= 

7    S 

.-  z 
-  — 
o  a 

P.® 

s3 

-. 
- 

-  - 

-  = 

si 

1 

- 

- 

CD 

- 
<*- 

c 

16000 
IGOuoA 

16601 

1600:* 

16605 

16607 
17181 

53.64 
11.58 

6  25 

4.69 
7.30 

6  73 

0.86 
n  9>« 

0.77 
0.34 

8  Ofi 

5.  93 
7.30 

0.  17 
0  ir. 

0.67 

0.51 
6.00 
0.84 

0.  93 

49.70 
(0.61) 

I  Fat  extracted  with  ether) 

Skin 

a  26.  35 
18.07 

5.08      5.46    15.  13      2.22      6.91 

0.33 

1.82 

6.  54      0.  07 

9.  26      7. 58      0. 84 

Boots                                                          ""  <>:; 

7  33     i  hk 

14.77 

1.22 

l>Ki   No.  6.— DUROC  JERSEY. 


16748 
16748A 

16751 
16746 
16749 

17102 
107.-):! 
1717:; 

17182 


Bones 

I  Pal  extracted  with  ether. 


51.74      5.79 
17.48(0.43) 


Marrow  c 

Skin 

Spinal  cord  c 

i  l'at  extracted  with  ether) 

Tendon?  

I  l'at  extracted  with  ether) 
Hoof's 


a  34.  21 
34.6i 


4.83     0.27 

7.  78     3.  03 


6.46 
0.  21 


8.14 
14.  83 
9.97 
0.20 


5.39 


34.51      9.78     0.21    15.05 

4.11 0.12 

58.83      5.97      1.18    14.55 
I 


6.  89 

6.32 

ii.ii 


0.31 


0.56 
2.81 

1.  12 

'2'i:; 


0.  70 


50.36 
(0.  23) 


0.09 
5.70 
1.13 


0.18 


8.12 

0.  24     2.  79 


1.73 


PIG   No.  7     DTTROC  JERSEY. 


1077:, 
16775A 


Bones 

I  l'at  extracted  with  el  her) 


10770  Marrow  c 

16778    Skin 

!  ,,t  extracted  with  ether) 


10780  Spinal  eord 

17167  1  Fat  extracted  with  ether) 

10782  Tendons 

1718.)  Hoofs 


53.  50     6.  52 
12  38     3.63 




39.18      9.80 
11.9 


12.76     0.43 

50.36 

::i  94    lit',:. 

6 1 


0.  06 


3.78 


0.78 

"1V47 


6   1 1      5.  59 
0.  32 


7.(12  6.82 
14.  Git  7.H4 
ti.18 


0.17 


1.  13 


(>.37 

11    13    11.  i!»     L.96 



0.08 


(1    14 
2   72 


0.71 
"6.*  98 


0.  15    50.59 

2.72 


0.20     2.00 


0.30      2.71 


IMC    Ni 


VORKSHIRE. 


1 6804  .A 




1 1  actt  'i  w  it  ii  «■!  her) 




17153   1  Fai  e  « 1  racted  "  Ith  ether) 



initial  cord  e    . 
17161    1 Fai  extracted  \\  ith  ether) 
16811    Tendons 

171-1     11 ! 


oFal  m  ■  and  w ater  11  <■< 


50.51    11.16     0. 

13.71  (0 


1    11      6.21 

29.  28 


80.30 


0.  1'.' 


6.60     5.78 
0.29 


7.  7:.     1;.  R5 

0  „| 


0.  27  . . . . 


lie:.     0.67    13.96   12.29 

,1.03     ti.  11      0.96   14.65  ... 


(i.  79 


0.11 


0.  I" 


(i.2l 


(0.  20, 


2.  96 

I    ig 


b  Sample  lost. 


47 

marrow,  skin,  spinal  cord,  tendons,  and  hoofs — Continued. 
PIG  No.  5.— DUROC  JERSEY. 


Per  cent  original 

material. 

~SVnter 

Eat. 

Xitrogen. 

Nitrogenous    sub- 
stances. 

■ 

i 

s   . 

t>> 

s 

reparing  sa 
pie. 

riginal    ma 
rial. 

- 

T. 
it 

a   . 

u 

s 

la 

.5 

-  - 

30 

-   — 

-■  E 

30 
© 
CO 

r. 

rids   iiiHolu 

hot  water. 

1  inoids. 

SO 

© 

CO 

03 

- 

■a 

Pi           o 

- 

Sh 

■g 

—           —  -         C, 

- 

- 

r. 

O 

09 

A        £ 

«         = 

H          H 

a 

z 

^ 

S    S3  A 

3 

u 

-:- 

<j 

ro 

34.78   2.52 

36.45      1.58    0.46 

12.  89     0.  50 

3.03      3.18   0.09 

0.36 

19.88   0.56    1.12 

21.50  26.66 

97.  56 

0.85 



0.  04 



0.25 

0.25(0.07) 

0.25 

20.13 

21.81 

97.81 

12.80   0.42 

13.22   80.95   0.02 

80.97 

0.52      0.46    0.03 

0.03 

2.88   0.19    0.09 

3.16 

97.  35 

35.49 

38. 16 

0.09 

3.99     0.59    1.82 

1.58 

3.69  11.38   4.93 

20.00 

0.48 

94.13 

58.' 32    1.18 

59.50    23.61    0.01 

23.62 

1.67      1.37    0.15 


0.15 

8.56   0.94  0.47 

9.97 

93.09 

29.97   5.13 

1 



35. 10 

I            1 

0.74 

10.34 



64.63 

0.85 

101.32 

PIG  No.  6.— DUROC  JERSEY. 


30.78 

3.00 
(0.08) 

33.78 

17.48 

0.16 

17.64 

3.34 
0.04 

2.79    0.16 

0.39 


17.44    1.00 
0.  25 

1.22 

19.  66  26.  06 
0.25(0.04) 

97.14 
0  25 

17.69 

97.  39 



45.20 

20.59 

0.06 

5.07 

2.16   0.9G 

1.95 

13.50   6.00 

6.08 

25.58    0.63 

92.  00 

2.  51 
0.08 

0.07 

5.20 

0.005 

8.56 

56.24 

3.38 

59.62 

9.25 

0.07 

9.32 

4.04   0.74 

0.42 

25.25   4.63 

1.31 

31.19   0.96 

101.09 

41.17 

3.51 



44.68 

;;;;;; 



0.69 



53.  5U    1.02 

99.89 

PIG  No.  7.— DUROC  JERSEY. 


33.62 

3.49 
0.47 

36."  64 

12.88 

0.35 

13."  70 

0.08 
0.35 

0.43 

3.45 
0.04 

2.99 

0.00 

0.37 

18.69 
0.25 

0.56    1.15 

20.  40 
0.25 

27.07 

97.81 
0.25 

18.  94 

20.  65 

9a  06 

46.55 
20.02 

3.84 

0.82 

50.  39 

14.27 

1.48 
o.  10 

15.  75 
67.32 



0.08 
0.07 

5.76 

3.07 

1.62 

l.(i7 

19.19 

10.13    3.34 

0.78 

(  99.09 
i  99.58 

20.  84 

67.22 

1.22 

0.19 
4.61 

-  :<] 

0.  97 

0. 16 

0.09 

6.06 

1.00    0.28 

0.15 

0.70 
0.11 

7.34 

95.  50 

54.19 
39.94 

3.72 
4.18 

57.91 
44.  12 

i    :     8? 

0.15 

14.  02 

3.67 

0.63 

0.31 

22.  94 

3.94    0.97 

27.85   0.87 
55.  69 

100.65 

PIG  No.8.     YORKSHIRE. 


14.02 

5.64 

(0.07) 

0.27 

41.39 

13.74 

0.34 

14.08 

0.20    3.33 
0.04 

2.  39 

,M 

0.30 

18  .17 
0.25 

- 

0.25 L) 

•jo.  13 
2.10    .... 

lmi.tr. 
o.  25 

14.29 

81.57 

0.01 

81.58 

0.34 

0.00    0.01 

0.30 

0.03 

0.01 

IS.  32 

l.  38 

0.19    0.03 

100.90 

07.  07 



1.60    0.08 

A&97 

3.  29 

52.26 



0.  19 





M0.21 

48 


Table  No.  6 — Bwiaed  anah/tical  data. 


PIG  No.  1— BERKSHIRE. 
[Per  cents  original  material.; 


Serial 
No. 


16067 
16669 
166*71 
16673 
16675 
10077 
16678 
16680 
10082 

16686 
L6690 

loom 

16693 
16695 

17177 


Names  ot  cuts  and  parts.    Water 


Fat. 


Meat  : 

American  backs 32.  27 

American  bellies 37.  27 

ehort-cnt  hams &60.29 

New  York  shoulders  h  54.  97 

Four  feet 01.28 

Spareribs 52.  54 

Tenderloins 68.06 

Neck  hones 55.  76 

Backbones 52.  83 

Trimmings b'lQ.  08 

Tail 24.02 

Bones 38.  94 

Marrow 14.30 

Skin 5H.24 

Spinal  cord 65,  70 

Tendons .',8.43 

Hoots 41.09 


57.69 
51.93 
22.19 
29.  01 
L6.83 
29.  10 

27.  92 
27.  22 
62.  00 
68.  23 
11.67 
81.51 
17.11 
26.  76 
13.40 
0.86 


Nitrogenous  substanoes. 


Pro- 
teids, 

insolu- 
ble in 
hot 
water. 


Gela- 

ti- 
noids. 


7.00 
7.00 

14.00 
11.25 
12.  19 

13.44 
18.50 
12.  44 
14.  38 

5.19 

5.  75 
17.50 

2.00  ! 
25.25 

3.88 
22.44  ! 


0.50 
0.50 
0.69 
0.81 
4.  69 
1.13 
o.  50 
0.75 
0.87 
0.69 
0.50 
0.38 
0.19 
6.  69 
0.69 
4.44 


K£  Total. 


0.91 
1.  22 

1 .  1 5 
1.56 

2.  34 
1.19 
1.06 
1.00 
1.44 
1.03 
0.50 
1 .  25 
0.06 
1.37 
0.10 
0.  02 


8.  il 

15.84 
13.  62 
19.22 

15.  76 
20.  12 
14.25 

16.  69 
6.91 
6.81 

19.  13 
2.  25 

33.31 

4.73 

27.  50 

58.00 


Leci- 
thin, a 


0.15 
0.14 
0.65 
0.15 
0.61 

0.49 
0.68 
0.20 
0.11 
0.  17 
0.44 

e  0.  10 
0.41 

(71.47 
0.  45 


Ash. 


Total. 


0.51 
0.  55 
0.90 
0.89 

0.  82 
1.00 

1.  17 
0.81 
1.24 
0.41 
0.  39 

26.  12 

"6."  63' 

e  0.  40 

1.18 

0.93 


99.  03 
98.  67 
99.93 
98.64 
98.  76 

98.  75 
98  62 

99.  36 

98.  24 

99.  1 1 
99.  62 
96.30 

101.70 

07.  19 
100.90 
100.  88 


PIG  No.  2.— TAMWORTH. 


Meat  : 

16696 

American  backs 

0  29.13 

61.76 

5.  75 

0.69 

0.91 

7.  35 

0.13 

0.4:: 

98.80 

American  belliec 

33.  09 

56.  52 

7.00 

0.63 

0.91 

-      1 

0.15 

0.47 

90.  37 

16700 

Short-cut  hams 

057.93 

21.45 

13.00 

0.  03 

1.-J5 

0.  22 

o  a 

98.  32 

107(12 

New  York  shoulders. 

035.07     20  29.98 

11.25 

0.  -7 

1.19 

13.31 

0.  24 

0.79 

99.  30 

16704 

Four  feel 

6  58.00      21.23 

11.03 

3.38 

2.  96 

17.  97 

0.51 

0.86 

00.  2  1 

107U0 

Spareribs 

49.  20 

33.  88 

11.56 

1.31 

1.40 

I  1.  27 

0.  25 

0.  93 

10708 

05.  52 

13.51 

20.  03 

17.  13 
13.  38 

0.56 

1.31 

0.  01 
1.40 

18.60 

10.00 

0.01 

1.06 

1.02 

00  60 

16709 

00.  10 

1  »,7 1 1 

51.06 

30.  07 
62.  07 

13.69 
5.31 

((.81 

1.22 
1.03 

15.78 

7.15 

0.25 

0.  10 

1.10 

0.  13 

16713 

Trimmings 

99.  20 

1 07 1 5 

Tail 

25.  77 
38.  06 

13.31 

55.  38 
10.  15 

07.  08 
15.(10 

14.  15 

15.  :;o 

17.50 

1.3S 
10.62 
4.  00 

(i.  69 

0.  09 
0.(10 
0.00 
0.63 

0.81 

0.  00 
3.  12 
0.34 

5.  72 
10.  ((0 

1.50 
28.  74 

;,  08 

0.  10 

0.04 

M'.  05 

0.  25 

1  2.  0.5 

0.  30 

25.  35 

"0.05" 

0.  28 

98.  97 

10710 

07.  57 

10720 

99.  34 

16717 

Skin  

00    17 

16722 

Spinal  cord 

100.05 

16724 

01.55 
I  :.  47 

8.  (>!i 
0.  01 

24.  L9 

4.31 

1.37 


20.  87 

0.  in 

1.09 

0.  OS 

100.70 

1717s 

Hoofs 

100.69 

PIG    No.  8      CHES1  Ki;   WHITE. 


16609 

L6613 

1001.5 

16617 

10010 
16621 

16622 
1662  1 

16630 

I  (,031 
10633 

16637 

17170 


Meal 

Am.  rlcan  hacks  .  . . 

A  uerican  bellies  . . 

Shorl   I  (it    ham-.  .  .    .  . 
New  York  shoulders 

1  our  feel 

Spareribs    

Tenderloins  

X11  k  hones  

Backbones 

Ti  huntings 

Tail     , 

Bones 

Mil  row      

Bkiu      

Spinal  cord  

Tendons  

II. -1.  


h  s.;.  72 

70.  Ki 

0  11 

0.  12 

30.54 

00.  73 

0.03 

1.03 

7    lo 

0.  08 

53.  15 

30.  00 

11.  13 

0.68 

1.07 

13.73 

0.  x> 

/,  1:1.  16 

37.  62 

0.  1  1 

0.87 

1.84 

11   65 

0.28 

20.  74 

0.  .-8 

0.  38 

1.00 

17.32 

0.  10 

53.  23 

27    03 

13.63 

0.87 

1 .  05 

16  15 

65.  07 

13.47 

10.00 

0.  II 

1.03 

18.  1" 

11.  in 

53.50 

20.  52 

12.  10 

0.  75 

1.31 

11    25 

50.  36 

31.65 

13.38 

0.  56 

1.31 

0.28 

22.  10 

7  1 .  5.5  ' 

3.  25 

0.  50 

0.07 

:;.  00 

0.  II 

0  62 

1.06 

0.  08 

40   II 

17.  18 

17.57 

0,  ...1 

I.e.: 

10.  10 

0.  00 

1   38 

0.(10 

0.  00 

•J    (HI 

,•0.  10 

31.  17 

4.  50 

c>.  06 

7.  80 

0.  10 

#41. 21 

1  5.61 

0  0.  80 

#0.80 

#6.77 

#1.47 

60.  12 

in.  11 

1.31 

a  ~i 

0.  70 

0.  35 
0.  12 

0.71 

0.84 

1  06 

1  o5 

0.31 
.1.  24 

21.69 


II  III 

mo. hi 

00  02 
99.  12 
98.04 

'.1-  .1 
99  no 

....  en 
00. 11 1 

90.  73 

98  11 
07   12 

01  OS 

100.47 

KM.  15 


,/  Lecithin  in  extracted  lample  only,  unless  otherwise  noted 

.it  ot  direct  determination  on  original  material.    Otbe 

in,,  .,1  the  per  cent  of  water  removed  in  the  preparal  Ion  of  sa 

MIL    HI    I  lie    nil     l'|  \    .sample 

(  1 11  fat  .  s tract 

,/  1 1,  1,1 1  extract   calculated  from  a\  erag%s  tor  like  cut*. 

e  <  !alculated  from  a.\  <  rages  ol  liki  cats 

j  1 11  residue  and  fat  extract 


numbers  in  this  column  represent  the 

, .  1  >  1 .    ami  the  I"'  Ctnl  Of  water  remain 


49 


Table  No.  6 — Revised  analytical  data — Continued. 

PIG  No.  4.-POLAND  CHINA. 
[Per  cents  original  material.] 


Serial 
No. 


16640 
16642 
16644 
16646 
16648 
16650 
16651 
16653 
16655 
16657 
16663 
16665 
16659 
16661 
16664 
17180 


Names  of  outs  and  parts. 


Water. 


Meat: 

American  backs 26. 13 

American  bellies 30.  78 

Short-cat  hams 54.78 

New  \rork  shoulders  &51.  72 

Four  feet 50.66 

Spareribs ^  52. 95 

Tenderloins 67.43 

Neck  bones 55.  23 

Backbones &51.20 

Trimmings 22.43 

Tail   16.50 

Bones 42.  70 

Marrow 16.  74 

Skin 46.81 

Spinal  cord 48.  86 

Tendons 56.  68 

Hoofs 47.52 


Fat. 


66.  33 

60.  69 
30.  12 

33.  74 
31.32 
29.  55 
10.95 
28.  27 
30.98 
71.52 
77.77 

9.87 
78.  35 
23.31 
42.94 
11.68 

0.60 


Nitrogenous  substances. 


Pro- 
teids, 

insolu- 
ble in 

hot 
water. 


Gela. 

ti- 
noids. 


Flesh 


Total. 


5.13 

4.81 
10.  69 

7.81 
11.00 
10.00 
17.63 
10.25 
12.94 

3.69 

3.44 
16.51 

2.56 

8.87  ! 

5.50 
24.75 



0.56 
0.63 
0.81 
0.63 
4.  Ill 
0.63 
0.69 
1.13 
0.81 
0.44 
0.56 
1.75 
0.  13 
11.44 
1.06 
5.50 


0.81 
1.19 

1.28 
0.94 
0.97 
3.09 
0.78 
1.75 
1.34 
0.69 
0.60 
1.56 
0.03 
5.  37 
0.  22 
0.97 


0.  50 

6.  63 
12.78 

9.38 
10.  10 
13.78 
19.  10 
13.  13 
J  5.  09 

4.82 

4.60 
19.82 

2.  72 
25.  68 

6.78 
31.22 
52.31 


Total. 


PIG  No.  5.-DUROC  JERSEY. 


16579 
16581 
16583 
16585 
16587 
16589 
16591 
16592 
16594 
16596 
16598 
16600 
16601 
16603 
16005 
16607 
17181 


Meat: 

American  backs 

American  bellies  . . . 

Sbort-cut  bams 

New  York  shoulders 

Four  feet 

Spareribs 

Tenderloins 

Neck  bones 

Backbones 

Trimmings 

Tail 

Bones  

Marrow 

Skin 

Spinal  cord 

Tendons 

Hoofs 


b  20.  75 

73.25 

3.94 

0.50 

0.84 

5.28 

0.08 

0.29 

29.13 

62.83 

5.06 

0.56 

1.00 

6.62 

0.10 

0.  42 

50.45 

35.  94 

8.38 

1.00 

0.50 

9.88 

0.03 

0.71 

b  44. 10 

43.74 

7.03 

0.63 

1.09 

9.35 

0.10 

0.  55 

6  54.10 

54.  0!) 

26. 19 
26.  90 

10.  19 
14.06 

2.  19 
0.81 

2.90 
1 .  53 

15.  28 

16.  40 

a  0.32 
0.12 

0.  76 
1.04 

66.55 

11.41 

18.31 

0.38 

1.09 

19.78 

0.35 

1.14 

52.48 

30.31 

12.50 

0.75 

1.40 

14.65 

0.  20 

0.94 

48.77 

29.  40 

16.  38 

0.81 

1.65 

18.84 

0.41 

1.23 

20.08 

74.  13 

3.25 

0.44 

0.87 

4.  56 

0.08 

o.  30 

11.54 

84.62 

2.00 

0.  31 

0.  02 

2.  93 

0.07 

0.20 

30.  45 

12.89 

20. 13 

0.56 

1.  12 

21.81 

0.  50 

20.  ot; 

13.  22 

80.  97 

2.88 

0.  19 

0.09 

3.16 

dO.  19 

6:;5.49 

38.  16 

3.  69 

11.38 

4.93 

20.  00 

0.09 

6.48 

59.50 

23.  62 

8.56 

0.94 

0.47 

9.  97 

1.47 

a  0.40 

a  59.  05 

all. 15 

a  23.  97 

a4.35 

a  1.  09 

a29. 41 

a  0.19 

a  1.07 

35.10 

0.74 

04.  63 



0.85 

PIG  No.  6— DUROC  JERSEY. 


Meat: 

16725 

American  backs 

20.  32 

73.  63 

3.  75 

0.44 

0.72 

4.91 

o.  20 

0.29 

99.  35 

16727 

American  bellies  — 

34.  52 

58.  97 

4.38 

0.50 

0.  50 

5.  53 

0.  12 

0.  22 

99.  36 

10729 

Sborl  (ul   hams 

37.  26 

39.  10 

17.38 

1.25 

1.69 

20.  32 

0.  35 

1.32 

98.  35 

10731 

New  York  shoulders. 

39.  46 

49.  18 

7.50 

0.  94 

1.00 

9.50 

0.  12 

0.84 

99.  10 

16733 

Four  feet 

51.84 

29.  47 

10.56 

2.  88 

2.31 

15.75 

0.  35 

0.  75 

08.  10 

107:;:. 

Spareribs 

49.84 

31.95 

13.63 

1.  13 

1.09 

15.85 

0.33 

1.  10 

99.  07 

L6737 

Tenderloins 

63.  so 

14.81 

17.31 

0.  03 

0.87 

is.  si 

0.  56 

1.05 

90.  09 

10738 
10740 

49.  30 
b  47.  54 

34.92 
35.  90 

11.69 

12.81 

0.91 
1.00 

1.00 
1.15 

13.09 
15.02 

o.  28 

0.30 

o.  87 
0.  92 

99.  00 

Backbones 

10742 

10.51 

13.94 

78.  78 
81.23 

3.  00 
3.00 

0.38 

0.4  1 

0.  50 
0.41 

3.  94 

3.  85 

0.07 
0.00 

0.  25 
o.  23 

90.51 

10744 

Tail 

99.31 

16748 

33.  78 
"14.57 

17   04 
a81.13 

17.09 
"2.09 

1.00 
"0.  It 

l .  22 
ao.  06 

19.91 
"  2.  29 

"0.:;i 
do.  19 

20.  00 

97.  39 

10751 

Marrow 

•97.  00 

16746 

Skin 

b  15.  20 

20.  59 

13.50 

0.  00 

0.  08 

25.  58 

o.  06 

0.  ti.! 

02.  06 

16749 

Spinal  cord 

o48.27 

041.21 

"5.01 

aO.86 

a0.80 

"0.77 

-  2.51 

"0    10 

99.  10 

16753 

59.  62 

ti.<;.s 

9.  32 

0.09 

25.  'J.", 

4.68 

i.:;i 

31.  10 

;,:;  .mi 



0.06 

1.02 

ltll.  17 

L7182 

Hoofs 

o Calculated  from  averages  of  like  outs. 

h  Result  of  direct  determination  on  original  material. 
sum  of  the  per  cenl  of  water  renio\  ed  in  t he  preparation 
Ing  in  (lie  air-dry  sample. 

c  In  fat  e\t  i  act. 

din  residue  and  fat  extract,  calculated  from  averages  i 
0  In  residue  and  fat  extract. 

3020— No.  53 4 


other  nu  in  hers  in  this  column  represent  the 

of  sain  (tie  and  the  per  cent  of  water  remain 


if  like  cuts. 


50 

Table  No.  6. — Revised  analytical  data — Con  tinned. 

PIG  No.  7.— DXJROC  JERSEY. 

[Per  cents  original  matt  rial. 


SJ"al    Names  of  cute  and  parts.    Water. 


16754 
16756 
16758 
16760 
16762 
16764 
16766 
16767 
16769 
10771 
1«77:: 
10775 
10770 
16778 
16780 
16782 
17183 


Meal : 

American  backs 

American  belli*  - 

Short-cut  hams 

New  York  shoolders. 

Four  feet 

Bpaieribs 

Tenderloins 

Nick  hones 

Backbones 

Trimmings 

Tail 

Hoiks 

Marrow 

Skin 

Spinal  eortl 

Tendons 

I  loots 


20.23 
0  21.53 
a  14.26 

14.62 

.".:;.  20 
72.  83 
52.10 
53.  09 
20.  49 
13.73 
36.  64 
cl4.  57 
50.  39 
20.  84 
57.  91 
44.12 


Fat. 


73.95 
73.  56 
13.38 

li'.  65 
25.  25 

27.  51 
9.35 
30.92 
28.07 
73.  50 
81.74 
13.70 
C81.  13 
15.75 
07.  32 
14.02 
el).  67 


Nitrogenous  substances. 


Pro. 

teids, 

insolii 
ble  in 

hot 
water. 


Gela- 

ti- 
noids. 


4.06 

2.81 
9.  50 
9.06 

14.  56 

14.09 
12.38 
13.88 
3.38 
2.81 

18.  94 
c  2.  09 

19.  19 
6.06 

22.94 


0.  56 
0.38 
0.87 

0.  94 
2.  63 

1.  13 
0.50 
1.13 
1.06 
0.63 
0.  50 
0.  50 

cO.  14 

10.13 

1.00 

3.94 


Flesh 
bases. 


0.50 
0.31 
0.81 
<>.  .-7 
1.53 
1.09 
0.56 
0.  02 
1.19 
0.75 
0.44 
1.15 
c  0.  06 
3.34 
0.  28 
0.97 


Total. 


thin1,     AO*.     ™*« 


5.  12 

:;.  5u 

1 1 .  24 

10.87 

10.54 

10.78 

1 5.  75 

14.13 

16.13 

4.  70 

3.75 

20.  65 

C2.28 

32.  00 

7.34 

27.85 

55.69 


o.  48 
0.48 
0.45 
0.62 
o.  :;o 
0.  83 

0.  55 
0.44 

b  0.  1 1 
0.48 
0.  43 

Cl0.  19 
it.  15 

&0.70 
0. 11 


0.  29 
0.21 

0.  05 
0.91 

0.  78 

1.  Ml 

0.86 
0.  94 
1.(12 
9.  28 
0  27 
27.  07 


0.  78 

(Ml.  .JO 

0.87 


100.07 
99.  28 
99.98 

99.  07 
98.9] 

99.  33 
99.  1 1 
98.  64 

98.  75 

99.  20 
99.  97 

98.  19 
97.  99 

99.  73 
90.  20 

100.70 
101.37 


PIG  No.  8.— YORKSHIRE. 


Meat  : 

American  hacks 

American  bellies 

Short-cut  hams 

New  York  shoulders. 

Four  feet 

Span-ribs 

Tenderloins 

Nedi  hones 

Backbones 

Trimmings 

Tail  


16783 

L6787 
16789 
16791 
16793 

10795 

10790 
I079H 

L6802 

10804  Hones. 

Marrow 

10807  Skin 

16809  Spinal  cord 

16811  Tendons... 

17184  Hoofs 


33.  79 

59.  14 

a  49.  57 

a  57.  47 

52.31 

06.  05 

55.  13 

50.05 

20.  12 

Is.  50 

41.39 

It.  29 

C  10.  33 

r  Is.  27 

52.  20 


02.  53 
50.  22 
25.2:i 
36.  09 
30.  86 
29.  28 
13.07 
20.71 
29.01 
05  81 
74.  37 
14.08 

.•11.21 

ell.  15 

0.  19 


5.  9  I 

1.06 

0.  02 

7.62 

0.  32 

0.41 

0.  75 

1.25 

0.  06 

8.66 

0.  25 

o.  48 

11.50 

0.87 

1.  09 

13.40 

0.42 

0.74 

.   8.50 

0.87 

1.09 

10.46 

0.17 

0.  03 

5.  13 

1.63 

1.51! 

0.41 

13.50 

1.  13 

1.34 

10.03 

0.  33 

I.e.". 

10.00 

0.81 

1.03 

17.84 

1.04 

13.31 

1.00 

1.  15 

15.  10 

0.  54 

0.  99 

14.13 

1  .  25 

l .  28 

10.60 

0.  7s 

1     Is 

4.  50 

l.oo 

0.  94 

0.  50 

0.44 

0.39 

4.88 

1.00 

0.41 

0.  55 

0.  33 

18.32 

0.  si 

0.94 

20.13 

0.  20 

25.  30 

1.88 

0.  19 

0.08 

2.  10 

/,  0   00 

cl.3.09 

C  8.  07 

c4.59 

CO.   IS 

c0.  02 

.'5.01 

<•  0.  so 

.•o.  30 

.0   77 

el.  47 

.   0.    |0 

.23.97 

cl.09 

e29  ii 

10.  75 

.•0.  19 

el.  07 
0.71 



'.•9.  i:; 

9U.  40 

98.99 

96  '.i2 
97.  11 
99.  oo 
99.  28 

99.  26 

100.  10 

101.  10 

96.  is 
90.  73 
100.68 
100.21 


a  Result  of  direct  determination  on  original  material,    other  numbers  in  this  column  represent  the 
so  in  of  t  he  per  cent  ol  water  removed  in  the  preparation  <>t  sample  ami  the  per  cent  ol  water  n  main 

ing  in  t  he  air-dry  sample. 
I)  In  residue  ami  fat  ext  ract 

e  Calculated  from  averages  of  like  cats. 

./in  fa  i  extract,  calculated  from  averages  fw  like  cuts. 

.  In  fat  extract. 


51 


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Table  8  A. — Chemical  composition  of  the  meat  of  the  pigs,  hy  cuts. 

AMERICAN  CLEAR  BACKS. 

[Data  are  stated  in  percentages  of  the  original  material.] 


Tig,  number  and 
variety. 

Water. 

Fat. 

Nitrogenous  substances. 

Leci- 
thin, a 

Ash. 

Serial 
No. 

Pro- 
teids  in- 
soluble 
in  hot 
water. 

Grelati- 

noids. 

Flesh    ,,,  x   , 
bases.    iotal- 

Total. 

16667 

16090 
16G0.) 
16638 
16579 
16725 
16754 
16783 

1.  Berkshire 

2.  Tam worth 

3.  Chester  White 

4.  Poland  China 

5.  Duroc  Jersey 

6.  Duroc  Jersey 

7.  Duroc  Jersey 

32.27 
29.13 
23.  72 
26.  13 
20.75 
20.32 
20.23 
28.55 

57.69 
61.76 
70.  16 
66.33 
73.  25 
73.  03 
73.95 
62.53 

7.00 

;..  75 

4.  50 

5.  13 
3.94 
3.75 
4.06 
5.94 

0.50 
0.69 
0.44 
0.50 
0.50 
0.44 
0.56 
1.06 

0.91       8.41 
0.  HI        7.35 
0.  75       5.  09 
0.81        6.50 
0.84       5.28 
0.72        4.91 
0.50       5.12 
0.  02       7.  62 

0.15 

0.  13 

0.12 

&0.21 

0.08 
c  0.  20 
c0.48 
cO.  32 

0.51 
0.43 
0.  35 
0.38 
0.29 
0.29 
0.29 
0.41 

0.37 
0.51 
0.29 

99.03 

98.  80 
100.  04 

99.  55 
99.  65 
99.  35 

100.07 
99  43 

25.14 
32.27 
20.23 

07.41 
73.  95 
57.  <i9 

5.01 
7.00 
3.75 

0.59 
1.06 
0.44 

0.  70       6.  36 
0.91       8.41 
0.50       4.91 

0.21 

0.48 
0.08 

99.  49 

Maxima 

100.  07 
98.  80 

Table  X  B. — Chemical  composition  of  the  meat  of  the  pigs,  by  cuts. 

AMERICA X  CLEAR  BELLIES. 

[Data  are  stated  in  percentages  of  the  original  material.] 


Serial 
No. 

Pig,  number  and 

variety. 

Water. 

Eat. 

Nitr< 

Pro- 
teids in- 
soluble 
in  hot 
water. 

>genous 

G-elati- 

noids. 

substan 

Flesh 
bases. 

ces. 
Total. 

Leci- 
thin.a 

Ash. 

Total. 

10009 

37.27 

33.  69 
30.  54 
30.78 
29. 13 

34.  52 
21.53 
33.  79 

51.93 

7.00 

0.56 

1.22 
0.91 

8.78         0.14 
8.54         0.15 

0.55 

0.47 

98.67 

10098 

56.52 

7.00  :       0.63 

99  37 

16611 

10640 
10581 
16727 
16750 
16785 

3.  Chester  White 

4.  Poland  China 

5.  Duroc  Jersey 

6.  Duroc  Jersey 

7.  Duroc  Jersey 

00.  73  !       5.  44  1       0.  63 
00.09  I       4.81  :       0.63 
62.83          5.00          0.50 
58.  97          4.  38          0.  56 
73.50          2.81          0.38 
56.22         0.75         1.25 

1.03 
1.19 

1.00 
0.59 

0.31 
0.  00 

T.lo         0.08 
0.03         0.12 
0.  02          0. 10 
5.53       cO.  12 
3.50       cO.  48 
8.  00        c  0.  -5 

0.42 
0.43 
0.42 
0.22 
0.  21 
0.48 

98.  87 

98.  65 

99.  10 
99.  36 
99.  28 

90   40 

Means 

Maxima 

31.41 
37.27 
21.53 

00.18 
73.  50 
51.93 

5.41           0.05        0.80 
7.00          1.25        1.22 
2.  81          0.  38 

6.92 
8.78 
3.  50 

0.18 

CO.  48 

0.  08 

0.  48 
o.  55 
0.21 

99.  09 

99.  40 

98.05 

Table  X  C. —  Chemical  composition  of  the  meat  of  the  pigs,  by  cuts. 

SHORT  CUT  HAMS. 

[Data  are  stated  in  percentages  of  the  original  material.] 


Pig,  number  and 

\  ariety. 

Water. 

Eat . 

Nitrogenous  substances. 

Leci. 

thin,  a 

Ash 

Serial 

No. 

Pro 
teidsin 
soluble 

in  hot 
water. 

Gelati- 
noids. 

Flesh 

Total. 

Total. 

10071 
16700 
10013 
16642 
L6583 
10729 
16758 
L6787 

00.  "o 

22.19 
21.45 
30.99 
30.  12 
35.94 
39.  lo 
43.  38 
25.  23 

11.01) 

13.00 

0.69       1.15 
0.  03         1 .  25 

15.  84 

13.73 
12.78 

20.  3-J 
1  1  .  •_'  1 

L3   16 

cO.  65 

o.  22 
o  35 

o.d  : 
o.  35 

cO.  r. 

<-o.  12 

o.  96 

0.  Si 

(I     SO 

0.  70 
0.71 

1 .  32 

o.Tl 

99.  93 

57.  9  ; 
53.  L5 
54.78 
50.  15 
37.  26 
44.  26 
50.  14 

3.  Chester  White 

4.  Poland  China 

5.  Duroc  Jersey 

o.  Duroc  Jersey 

7.    DlirOC  Jersey 

11.13         o.r,.;       1.97 
io.c.9        o.  si       1.28 

8.38          1.00        0.50 
17.38         1.25       L.  60 

9.50         0.87       0.8] 
11.50         0.87        L.09 

99.  "J 

97  01 
oo  98 

52.  10 

00.  1-9 

37.  26 

30.18        11.90          0.84        1.22 

14.02 
20.32 

0.  34 

1 .  .'.2 

98.  79 

Maxima 

Minima 

13.38 

22.  19 

L7.38 

1.25 

1.97 

o  Bl 

07.  til 

a  In  extracted  sample.         b  Calculated  from  aver  iges  of  Like  cuts. 


In  residue  ami  fal  extract. 


58 


Table  8  1>.  —  Chemical  composition  of  the  meat  of  the  pigs,  by  cut*. 

NEW  YORK  SHOULDERS. 

[Data  arc  staled  in  percentages  of  the  original  material.; 


Pig   number  and 
variety. 


1.  Berkshire 

2.  Tamwortli 

3.  Chester  White 

4.  Poland  China  . 

5.  Duroc  Jersey  . 

6.  Daroc  Jersey  . 

7     l)u roc  .Jersey  . 
8.  Yorkshire 

Means 

Maxima  .  .. 
Minima 


Nitrogenous  substances. 


Pro- 


"Water.      Fat.     teids  in-  , 

soluble  v; ', 

in  hot  n0,d8- 

water. 


.-■4.  97 
5.').  07 
49.16 
PL  72 
44.  16 
39.46 
44  62 
49.57 


29.  01 
29.  98 
37.  62 
33.74 
43.  74 
49.18 
42.65 


48.  59  37.  75 
55.07  49.18 
39.46        29.01 


1 1 .  25 
11.25 

9.44 
7.81 
7.63 
7.50 
9.06 
8.50 


9.06 
11.25 
7.50 


Flesh 

liases. 


0.81 
0.87 
0.87 
0.03 
0.63 
0.  94 
0.  94 
0.87 


1.56 

1.19 
1.34 
0.  94 
1.09 
1.06 
(1.87 
1.09 


Total. 


Leci- 
thin. ( 


13.62 
13.31 
11.85 

9.38 
9.35 
9.50 
10.87 
10.46 


0.15 
0.  24 
0.28 
0.  30 

0.10 

0.12 

b  0.  62 

0.17 


0.  82 

1.14 

11.02 

0.91 

1.56 

13.62 

0.63 

0.87 

9.35 

0.25 
b  0.  62 

0.10 


Ash.     Total. 


0.89 
0.79 
0.71 
0.59 
0.  55 
0.84 
0.91 
0.  63 


0.74 
0.  91 
0.55 


98.  64 

99.  39 
99.  42 

95.  7.! 

97.  91) 
99.  10 
99.67 

96.  92 

98.  35 

99.  67 
95.73 


Table  8  E. — Chemical  composition  of  the  meat  of  the  pigs,  hy  cuts. 

FEET. 

[Data  are  stated  in  percentages  of  the  original  material.] 


Pig,  number  and 
variety. 

Water. 

Fat. 

Nitrogenous  substances. 

Leci- 
thin.a 

Ash. 

Serial 
No. 

Pro- 

^Vi1'  Gelati- 

?1'*5J    noids. 

in  hot 

water. 

Flesh 
bases. 

Total. 

Total 

16675 

61.28 
58.  66 

53.  05 
50.66 

54.  16 
51.84 

55.  98 
57.47 

55.  39 

61.28 
50.  66 

16.83 
21.23 
26.  74 
31.32 

26.  19 

29.  17 

25.  25 

30.  86 

25.  99 

31.  32 
16.  83 

12.19 

11.63 
9.88 
11.00 
10.  1!) 
10.  56 
12.38 
5.  13 

4.  (ill 

3.  38 
6.38 

4.  19 
2.  19 
2.  M 
2.  S3 
1.63 

2.34 
2.  96 
1.06 
0.97 
2.90 
2.31 
1.53 
1.53 

19.22 

17.97 
17.32 
16.16 
15.28 
15.  75 
16.54 

15.82 
19.22 
8.  29 

60.61 

0.82 

9a  78 

L6704 
L6817 
[6646 

16587 
16733 
16762 
16791 

2.  Tain  worth 

3.  Chester  White 

1.  Poland  China 

5.  DlirOC  Jersey 

6.  Duroc  Jersey 

7.  Duroc  .Jersey 

68.51       8.88 

0.19        0.84 

0.15      n.oi 
c0.32       8.78 

b  0.  35        0.  75 

b  0.  38        0.  78 

0.08        0.41 

0.  32        0.  77 
6  6.81       o.9l 

0.  08        0.  11 

99. 23 
98. 04 
99.  28 
96.71 
98.  18 
98.91 
97.  11 

Means 

Maxima 

10.37 
12.38 
5.  13 

3.  50 
6.  38 
1.  63 

1.  95 

2.  96 
0.  97 

98.  28 
99  28 
98.  7 1 

Table  k  P. — Chemical  composition  of  the  meat  of  the  pigs,  In/  cuts. 
8P  LRER1BS. 

[  Data  arc  stated  in  pen )<  Qtages  "I    ihe  original  material.] 


Pig,  nuuiher  and 
varict  \  . 

Water. 

Fat. 

\  11  rogenons  substances. 

Leoi- 

thin,  a 

a.sh. 

Serial 

No. 

Pro 

teids  in 

solnhle 

in  hot 

water. 

Gelati 

noids. 

Flesh 

liases. 

Total 

Total. 

16077 
10700 
16819 

10701 

16798 

1.  Berkshire 

2.  Tamu  ort  h 

8    Chest  r  White  .... 

t    Poland  china 

5.   Duroc  Jersey 

8    i  >uroc  Jersey 



19.20 

58.  23 

52.  95 
54  09 
19.84 

52  31 

29.  10 
27.  93 
26.  90 

27.51 

18.  ii 

1 1 .  56 

16.08 

1 1  06 

13.03 
l  i    16 
L8.68 

1.18 
1.81 

ii.  87 
o.  68 

0.  SI 
1     13 
1.13 

1.  13 

1.  19 

1     Id 

1  .  66 

8.  09 

1.53 

l .  09 
1.00 
I   B4 

15.76 

1 1  27 
it;  15 
13.78 

10    in 

15  85 

10.78 

o.  25 

0.31 

ii.  12 
0.88 

/HI.  83 
0.33 

1.80 
0.98 
0.  92 
0.  9S 
1.04 
i.  10 

1.01 

1.05 

98  51 
97.54 

99.  07 

99.  33 

Oil.  00 

Means 

Maxima 
Minima 

98.  66 

99.  88 

07.  54 

52.  17 

19  "ii 

38.  ^x 
••i;  on 

1.82       1.55     15.63 
It  56         1.81       8.09      10.78 
in  06        0.68       LOO     18.78 

0.35        1. 00 

1.   10 

ii.  12       0.  92 

a  in  ext racted  latnph 


'■In  n  si.lu,    ,i  n,|  i. it  extract . 


■Calculated  from  averages  of  like  cuts. 


59 


Table  8  G. — Chemical  composition  of  the  meat  of  ike  pigs,  by  cuts. 

TENDERLOINS. 
[Data  are  stated  in  percentages  of  the  original  material.] 


Water. 

Nitrogenous  substances. 

Leci- 
thin.a 

Ash. 

Serial         Pig,  number  and 
No.                 variety. 

Fat. 

Pro- 

teids in- 
soluble 
in  hot 
water. 

Gelati- 
noids. 

Flesh 
bases. 

Total. 

Total. 

1C679     1.  Berkshire 

16708     2.  Tamworth 

10621      3.   Chester  White 

10050     4.  Poland  China 

16591      5.  Duroc  Jersey 

16737      0.  Duroc  Jersey 

16766      7.  Duroe  Jersey 

16795     8.  Yorkshire  .1 

68.06 
65.52 
65.  97 
07.  43 
66.55 
03.86 
72.83 
66.65 

8.78 
13.51 
13.47 
10.95 
11.41 
14.  81 

9.35 
13.07 

18.56 
17.13 
16.69 
17.63 
18.31 
17.31 
14.69 
16.  00 

0.50 
0.56 
0.44 
0.69 
0.38 
0.63 
0.50 
0.  81 

1.06 
0.91 
1.03 
0.78 
1.09 
0.87 
0.50 
1.03 

20.12 

18.00 
18.16 
19.10 
19.78 
18.81 
15.75 
17.84 

0.49 
6  0.  91 
0.  40 
0.39 
0.35 
0.56 
0.32 
6  0.68 

1.17 
1.06 
1.06 

1.13 
1.14 
1.05 
0.86 
1.04 

98.  62 
9!).  00 
99.06 
99.00 
99.23 
99.09 
99.11 
99.28 

67.11 
72.  83 
63.86 

11.92       17.04         0.56       0.92 

14.81        18.56          0.81        1.09 

8.78       14.69         0.44       0.56 

18.52         0.51 
20.12       6  0. 91 
15.  75          0.  32 

1.06 
1.17 
0.86 

99.  1 2 

Maxima 

99.60 
98.  62 

Tablk  8  H.  —  Chemical  composition  of  the  meat  of  the  pig*,  by  cuts. 

NECK  BONES. 

[Data  are  stated  in  percentages  of  the  original  material.] 


Pig,  number  and 

variety. 

Water. 

Fat. 

Nitrogenous  substances. 

Ash. 

Serial 

No. 

Pro 
teids in- 
soluble 
in  hot 
water. 

Gelati-    Flesh 
noids.    bases. 

Total. 

Leci- 
thin, a 

Total. 

16680 
10709 

1.  Berkshire 

55.70 
55.  52 
53.  50 
55.  23 
52.48 
49.  30 
52.10 
55. 13 

27.92       12.44 
20.  03        13.  38 

0.75       1.06 
1.31    1     1.40 

14.25 
16.09 

6  0.68 
6  0.  83 

0.81 
1.02 

99.36 
99.  49 

16622 
16651 
16592 
16738 
16767 
16796 

'.',.  Chester  White 

4.  Poland  China 

5.  Duroc  Jersey 

6.  Duroc  Jersey 

7.  Dnroc  Jersey 

8.  Yorkshire... 

Means 

Maxima 

Minima 

29.52        12.19          0.75        1.31      14.25          0.25 
28   J7        10.25          1.13        1.75      13.13       6  0.-15 
30.31        12.50          0.75        1.40      14.65          0.  20 
34.92       11.69         0.94        1.06      13.69         0.28 
30.92        12.38          1.13        0.02      14.13       6  0.55 
20.71        13.31          1.00        1.15      15.40       6  0.54 

0.87 
0.91 
0.  94 
0.  S7 
0.94 
0.  99 

08.  39 
97.  99 
98.58 
99.  06 
98.64 

98.79 
99.  49 

97.  99 

53.02        20.33        12.27          0.97        1.22      14.46          0.47 
55.70        34.92        13.38          1.31        1.75      16.09       6  0.83 
49.30        20.03        10.25          0.75        0.02      13.13          0.20 

0.  92 
1.02 
0.81 

ABLE  X  T. — Chemical  composition  of  the  meat  of  the  pigs ,  by  cut- 

BACKBONES. 

[Data  are  stated  in  percentages  of  the  original  material. 


Pig,  number  and 
variety. 

Water. 

Fat 

Nitrogenous  Bubstan 

Leci- 
thin, a 

Ash. 

Serial 

Pro- 
teids  in 

soluble 
in  hot 

Gelati- 

noids. 

Flesh 

Total. 

Dotal. 

water. 

1 

Berkshire 

•i-  .,.. 

1.44 

1 .  24 

- 

10711 

•) 

Tamworth 

51.00 

30.67 

18.69 

1.22 

15  78 

1.  10 

16624 

3. 

Chester  White 

31.05 

13.38 

1.34 

15.28 

0  23 

1. 

Poland  China 

51.26 

30.98 

12.94 

1.34 

15.00 

0  27 

1.05 

10501 

5 

Dnroc  Jersey 

o.  hi 

1.65 

18.84 

0.  11 

1 .  23 

1074O 

fi 

Dnroc  Jersey 

47.54 

12.81 

1.06 

1.  15 

15.02 

0.  92 

16769 

7 

Duroc  Jersey 

1.4)6 

1.  19 

16.  13 

6o.4l 

l.oj 

16798 

i. 

50.65 

29.61 

n.  13 

1.25 

16.66 

i.  1- 

1.10 

Means 

50.  70 

30.  45 

13.95 

0.91 

1 .  83 

10.  19 

0.38 

Its.  HI 

Maxima 

53.  09 

35.  96 

1  25 

l  65 

6  0.78 

1.21 

47.  54 

1.15      ] 

,/  In  extracted  sample. 


/.  in  residue  ami  fat  extract. 


60 


Table  8  J. — Chemical  composition  of  the  meat  of  the  pigs,  by  outs. 

TIM  MM  IN.;-. 

[Data  an-  stated  in  percentages  of  the  original  material.] 


Pig,  number  and 
variety. 

Water. 

Fat. 

Nitrogenous  substam 

Serial 
No. 

Pro- 

teid  8  in- 
soluble 
in  hot 

water. 

Gelati-    Flesh 
noids.    hascs. 

Total. 

ISf-       Ash.     Total, 
thin,  a 

16684 

62.  tin 
62.67 

:>.  1!) 
5.  31 

3.  OH 
:;.  25 
3.06 

3.  38 

4.  50 

0.  Git       1.03 
0.81        1.03 
0.50       0.84 
0.44        0.69 
0.44        0.87 
0.38       0.50 
0.  63       0.  7.") 
1.00        0.94 

6.91 
7.  15 
4.  59 
4.82 
4.  56 

3.  94 

4.  76 
6.50 

0.  11        0  4! 

16713 

2    Tamworth 

0   In       0  4:;       99  20 

16596 
16742 
16771 
16800 

3.  Chester  White 

4.  Poland  China 

5.  Duroc  Jersey 

(i.  Dnroo  Jersey 

, .  Dunn-  Jersey 

22.  4!) 
22.  4:t 
20.  08 
it;.  .-,1 
20.  49 
20.  1 2 

71.55.' 
71.52 

74.13 

73.56 
65.  81 

0.07       0.31 

0.06       0.32       99.15 

0.08       0.30 

0.  07  0.  25  99.  54 
6  0. 11  0.28  99.20 
b  0.  44       0.  39       99.  26 

Means 

Maxima 

Minima 

23.33       70.00         3.96         0.61       0.83 
29.68       78.78         5.31         1.00       1.03 
16.51       62.00         3.06         0.38       0.50 

1                               1 

5.  40 
7.15 
3.94 

0.13       0.34       99.20 

b  o.  44       0.  43       99.  .">4 

0.06       0.25       99.01 

TABLE  8  K.  —  Chemical  composition  of  the  meat  of  the  pig  8,  by  cuts. 

TAIL. 
[Data  are  stated  in  percentages  of  the  original  material.] 


Water. 

Fat. 

Nitrogenous  Bubstances. 

Leci- 
thin, a 

Ash. 

Serial 

No. 

Pig,  number  and 

variet  \ . 

Pro- 
teids  in 
soluble 

in  hot 
water. 

Gelati- 

noids. 

Flesh    ...   ,    , 
bases.    lu,al- 

Total. 

'J 4.  02 

(IS  23 

5.  7.'. 
4.  25 
8.00 
3.44 

•_-.  oo 

3.00 
2.81 

0.  56 
0.  69 
0.  II 
ii  56 
0.31 
0.41 
0.50 
1.06 

0.50        6.81 

ii.  17 

0.  39       99.  62 

16715 

16657 
16598 
16744 
16773 

•-'.  Tamworth 

:;.    Chester  White 

4.   Poland  China 

:..  Da  roc  Jersey 

t;.  Dnroo  Jersey 

7.  1  tin  ne  Jersey 

8.  Yorkshire 

25.  77       67.  08 
L5.66       79.69 
16.50       77.77 
11.54       84.62 
13.04       81.23 
13.73       81.74 
18.50      7i.:;7 

0.78 
0.62 

0.  tit; 
0.62 

i).  ll 
n  ii 
0.41 

5.  72 
1.06 
4  66 

2.  93 

3.  75 

0. 10       o.  30       98.  '.i7 

0.24       99.73 

0.09       0.31       99.33 

0.07       0.20       99.36 

0.06       0.23       99.31 

b0.48       0.27       99.97 

60.55       0.33     100.10 

17.40        76  84 

3.64 
5.  7.-. 
2  00 

0.57 
1.06 
0.31 

0.  56 

ii  78 

0.41 

4.77          0.20        0.28 

99.  55 

Maxima 

Minima    

■j:>.  77 
ii  54 

84.02 
67.08 

6.81 

60.55 
0.  06 

0.89 
0.20 

in  i  in 
99.81 

Table  !>. —  Average  composition  of  the  meats  from  all  the  outs  of  each  animal. 

\  Percentage 


1  at. 

Nitrogei >  Bubstano.  s. 

Feci 

thin.  <• 

Ash. 
0.68 

Number  and  name  ol  pig 

Water. 

Pro 
teids  in 
sol  able 

in  hot 

water. 

Gelati 

in. iil>. 

Flesh 

Total 

Total. 

48.  12 

17.22 

52.  27 

59.  08 

9.21 
8.  52 

8  -i 
•  ;  65 

7.  K2 

.1.  67 
0.76 
0.03 

• 

o.7o 
o.  r.7 
1.02 

1.  i:. 
1.07 
1    13 

O.  S,s 

0.64 

11.. i3 

10.85 

7.  32 

7.  13 
0.  72 

0.25 

(..17 

o  it; 

0.  oo 

(..   IS 
0     II 

0.33 

2.    1  am  worth 

ter  While  

i.   I'oland  China 

5    Duroc  Jersey 

•;    l  >uroc  Jt  raey     

7.   Duroc  Jersej    

in  BO 
:;:.   18 
37.  17 
81.82 

o.  tut 

0.52         99.26 

o.  .".2 

n.  n;        96  91 

99.  1!) 

Means  



7.20 

9.21 

0.  72         0.  96 
1.02         L.  16 

K.  8S 

11.08         0.41 
7.13           0.09 

98.  99 

9:1.  26 
11.  n;        •!-   1  ■ 

Ml 


c  1 11  1  he  residue  after  t  he  ren 


b  In  residue  1 

.al  Of   the  fat. 


Table  10. 


61 


Average*  computed  from  all  the  bones  of  each  cut  of  each  animal,  without 
marrow. 


[Percentages.] 


Number  and  name  of  pi< 


Water. 


1.  Berkshire 38.9-1 

2.  Tain  worth 38.06 

3.  Chester  White 40.41 

4.  Poland  China 

5.  Duroe  J  ersey 

0.  Duroc  Jersey 

7.  Duroc  Jersey 

8.  Yorkshire 


Means 

.Maxima 42.  .0 

Minima 33.78 


a  In  the  residue  after  the  removal  of  the  fat. 
ft  Calculated  from  averages  of  like  cuts. 
cln  residue  and  fat  extract. 


Table  11. — Analytical  data  for  marrow. 
[Percentages.] 


Number  and  name  of  pig. 


Water. 


Nitrogenous  substances. 


I'at. 


1.  Berkshire 

2.  Tamworth 

3.  Chester  While. 

4.  Poland  China. . 


14.  3G 
13.31 
15.50 
10.74 

5.  Duroc  Jersey 13.22 

8.  Yorkshire 14.  29 

Means 14.  57 

Maxima 10.74 

Minima 13.22 


81.51 
84.48 

79.  80 

78.  35 

80.  07 
81.58 


Pro- 

teids  in- 
soluble 
in  hot 
water. 


2.00 
1.38 
1.88 
2.56 
2.88 
1.88 


81 

13 

2.10 

84 

48 

2.88 

78.35 

1.38 

G-elati 

noids. 


0.19 
0.06 
0.00 
0.13 
0.19 
0.19 

0.14 
0.19 
0.06 


Flesh 
bases. 


Total. 


Leci- 
thin, a 


Ash. 


0.06 

2.29 

0.09 

3.10 

0.03 

1.50 

Total. 


0. 06         2. 25  0. 46  98.  58 

0.00  1.50  0.05  99.  34 

0.00         2.00        (0.00) 97.42 

0.03  2.72        (0.06) 97.87 

0.09  3.16        (0.00) 97.41 

0.03  2.10  0.06  98.03 

0.13  98.11 

0.46  99.34 

0.0.-,  97.41 


In  the  residue  after  removal  of  the  fat. 


Table  12. —  Analytical  data  for  .skin. 
|  Percentages. 


Nitrogenous  substances. 

Pro- 

Number  and  name  of  pig. 

Wilier. 

Fat. 

teiils  in 
soluble 
in  hoi 

water. 

Gelati- 
aoids. 

Flesh 
liases. 

L.37 

Total. 

:;:;  31 

thin. a 

Ash. 

Total. 

1.  Berkshire 

50.24 

17.  11 

6.69 

b0.  ii 

0.63 

101.70 

_'.  Tamworth 

55.  38 

14.  15 

10.02 

9.00 

3.  12 

/,  0.  25 

o.  65 

99.  17 

:;.  (  luster  White 

40.78 

31.  17 

4.  50 

0.00 

7.  89 

18.  15 

O.   10 

91   03 

i.  Poland  China 

10.  SI 

23.31 

11.44 

5.  37 

2.'..  OS 

(».  2.". 

5.   Duroe  Jersey 

35.  19 

38.  16 

3.  69 

ll  38 

20.  on 

0.O9 

91.22 

0.    Duroc  .Jersey 

45.  20 

2i).  59 

L3.50 

6.00 

25.  58 

0.06 

ii.  63 

92.06 

7.  Duroo  Jersey 

50.  39 

If..  7f) 

19.  19 

10.  L3 

3.  :i4 

32.  oo 

6  0.  1.". 

Means 

40.  33 

22.  89 

13.  09 

8.07 

4.  59 

0.  19 

0.  02 

96.  52 

Maxima 

55.  38 

38.  16 

25.  25 

11.44 

7.  Ml 

33.31 

0.41 

o.  78 

101.7O 

Minima 

35.  49 

14.  15 

6.00 

1.37 

L8.45 

II.  00 

91.03 

a  In  the  residue,  alter  remo\  al  of  t  lie  fat. 


t<  lu  residue  ami  fal  extra*  t. 


G2 


Table  13. — Analytical  data  for  spinal  cord. 
■  outages.] 


Number  and  name  of  pig.    Water. 


Fat. 


1.  Berkshire 6.">.  70 

2.  Tamwortfa 46.  i"> 

4.  Poland  China 4S.  80 

5.  Duroc  Jersey 59.50 

7.  Duroc  Jersey 20.  84 


Means 

Maxima ()."..  7(1 

Minima JO.  84 


26. 70 

42.  94 
2::.  02 
(ST.  82 


41.21 

07.  32 

•j;.  62 


Nitrogenous  substances. 


Pro- 
teids  in-  ,,  . ,,; 
soluble   ,'"1;"" 

in  hot     n"1,K 

water. 


Flesh 


Total. 


Leci- 
thin, c 


Total. 


3.88 
4.  06 
5.50 
8.  56 
6.06 


0.69 
0.  63 

1.00 
0.94 
1.00 


0.  1G 
0.  34 
0.  22 

0.47 


4.  7.'! 
5.03 
6.78 
9.  97 

7.34 


5.  61 

8.56 


0.  86 
1.08 

0.63 


0.29 
0.  17 
0.16 


0.  77 
9.97 
4.73 


M.47    98.66 

0.23  100.05 

el.  10         0.56  100.24 

M.47    94.  :.6 

C0.70    96.20 


e  1 .  54 
C2.95 

cO.  70 


0.  39         97.  94 

0.5G  I     100.24 

94.56 


a  Iv  tin-  residue  after  removal  of  the  fat.      f>  in  fat  extract 

i  I n  tai  extract 


talcnlated  from  averages  of  like  outs. 


TABLE    II. — Analytical  data  for  tendons. 
[Percentages.] 


Nitrogenous  substani  es. 


Number  and  name  of  pig.    Water. 


l.  Berkshire  . . . 
2  Tam worth... 
::.  Chester  Whit 
4.  Poland  China 
6.  Duroc  Jersey 
7-  Duroc  Jersey 

Means  . .. 

Maxima    . 
Minima  . . 


58.  43 
61.55 
60.  12 
56.  08 
69.  62 
57.91 

59.  05 
61.55 

50.68 


Pro- 
riils  in. 


Pro- 
Fat,     t.i.lsin  ,     . 
soluble    '"f'11" 
in  Lot      "n"U 
water. 


13.40 

8.  09 
10.41 
11.68 

9.  32 

14.02 


22.24 
24  I'.' 
24.25 
24.75 

25.  25 

22.  94 


4.44 
4.31 

3.  25 
5.50 

4.  63 
3.  94 


Flesh 


11.15 

23.  97 

14.02 

8.09 

22.  1 1 

4.  35 
5.50 

:;.  25 


0.  62 
1.87 
1.31 

0.  97 
1.31 
0.97 


1.  10 
1.37 
0.62 


Total. 


27.50 

28.  SI 
31.22 
31.19 

27.85 


29.  il 
31.22 

27.  50 


Leci- 
thin, a 


0.  10 

0.28 
0.  10 

0.08 
o.ll 


0.  19 

0.  08 


A>li. 


1.18 

l.O'.l 

0.  8.*> 
1.48 
0.  90 


Total. 


1.07 
1    18 


100.96 

100.  70 
100.  17 
101;  16 
101.17 
100.76 


100  -7 
101.  17 

100.47 


<i  In  tin  residue  after  the  removal  of  the  fat. 


b  I  ii  residue  and  fat  extra<  t. 


Table  i~>. — Analytical  data  for  hoot's. 

I'.:-,  ents 


Water.        Fat. 

Nitrogenous  substam  e 

rotal 

i 

Ash. 

Number  and  name  of  ]>i^. 

I'lnii  ids 
Insoluble 

in  hot 
water. 

Gelati- 

1 1  o  1 1 1  s . 

Flesh, 
bases. 

Total. 

41.09 

47   12 
:.2  26 

0.01 

o.7o 

(1.00 

n  71 

0.60 

n.  08 

0  Bl 

1.02 

100  gfl 

2    1  Bin  worth 

:;    (  In  -in   U  bite 

:::;: ::;;:::;;; 

1  On.  0!l 

1>>1.  1.. 

i    Pound  1  Ihina    



101.24 

101.32 

6.  1  >ni...     •  ■    •             

7    Dun..                         

0    19 

1.02 
n.71 

100.77 

101.32 

63 

Table  16. —  Weights  of  the  entire  animals  and  their  various  cuts,  as  weighed  in  Chicago 
and  in   Washington,  together  with  the  apparent  percentages  of  gain  or  loss  in  transit. 


Two  clear  backs.        Two  clear  bellies. 


Number  and  name 
.      of  pig. 


Two  short-cut 
hams. 


Two  New  York 
shoulders. 


Chicago. 


Washing-  Chicago. 


1.  Berkshire: 

Pounds 

Grams 

2.  Tamworth: 

Pounds 

Grams 

3.  Chester  White: 

Pounds 

Grams 

4.  Poland  China: 

Pounds 

Grains 

5.  Duroc  Jersey: 

Pounds 

Grams 

0.  Duroc  Jersey: 

Pounds 

Grams 

7.  Duroc  Jersey  : 

Pounds 

Grams 

8.  Yorkshire: 

Pounds 

Grams 


351 

16, 102.  8 


41 
18,  597.  6 

36 
16,329.6 

40 
18, 144.  0 

394 

17,  917.  2 

45 
20,412.0 

39§ 
17.917.2 

44 
19,958.4 


34:1 

15,  592.  5 

401 

18,  370.  8 

35f 

16,  216.  2 

38f 

17,  577.  0 

391 
17,917.2 

44i 
20.  185.  2 

38| 

17,  633.  7 

43« 

19,873.4 


101 

845. 


Washing 
ton. 


9,072.0 

21 

9.  525.  6 

24 

10.  886.  2 

24 
10,  886.  4 

32§ 

14.  742.  0 

28 1 
12,  927.  6 

22£ 
10,206.0 


19i 
8,  731.  8 

19ft 

8,  873.  6 

21 

9,  525.  6 

10,  716. 1 

24^ 
10,  943.  1 

32H 

14.827.1 

29 
13,154.4 

23ft 

10,461.2 


Chicago. 


"«***  Chicago.  W^S- 


23^ 
10,  659.  6 

2G 
11,793.6 

20 
9,  072.  0 

26 
11,793.6 

21 
9.  525.  6 

27 
12.247.2 

23i 

10.  659.  6 

27 

12,  247.  2 


23ft 

10.  574.  6 

25  J 
11.680.2 

19r§ 
9,  057.  8 

25? 
11,736.9 

21 
9,  525.  6 

26| 

12.190.5 

23h3 
10,801.4 

271 
12,  300.  G 


ton. 


20  h 
9,  298. 8 

21 
9,  525.  6 

21 
9,  525.  6 

24 
10  886.2 

19* 

8,  845.  2. 

22 
9,979.2, 

19± 
8,  845.  2 

244 


20g 
9,  395.  5 

20J 
9.412.2 

20}g 
9,  440.  5 

23ft 

10,631.1 

19'ri 
8,  987.  0 

22k 
10,035.9 

19] 
8,  958.  6 

25ft 

11,113.2      12,502.4 


Number  and  name 

Four  feet. 

Sp'areribs.                  Tenderloins. 

Neck  bones. 

of  pig. 

Chicago.  ^Mng- 

Chicago.  Wa^-  Chicago. 

Washing- 
ton. 

<a*»f  WCns' 

1.  Berkshire: 

Pounds 

Grams 

2.  Tamworth: 

Pounds 

Grams 

3.  Chester  White: 

Pounds 

Grams 

4.  Poland  China: 

Pounds 

Grams 

5.  Duroc  Jersey : 

Pounds 

Grams 

0.  Duroc  Jersey : 

Pounds 

Grams 

7.  Duroc  Jerse\  : 

Pounds 

Grams 

8.  Yorkshire: 

Pounds 

Grams 

31                 3| 
1,594.2       1,514.1 

44                 4i 
2,  057.  3       1,  974. 1 

24                2ft 

1.152.5  1,236.9 

3                   2}g 

1.360.8  1,359.0 

1.137.9  1,255.4 

31                 3; 

1.587.6  1,547.2 

2i                :j  1 
1,134.0        1,400:0 

4J 
2,  041.  2        2,  240.  0 

5                                4| 

2,  268.  0       2,  212.  0 

5       |            4ft 
2,  268.  0       2. 132.  7 

3  3ft 

.1,360.8       1,409.0 

5                   4^ 
2,268.0       1,969.5 

34                 3f 

1.587.6       1,612.0 

4  8ft 

1,814.4        1,612.2 

34                 Si 

1,587.6        1,504.0 

5  5£ 
2,  268.  0.       2,  340.  0 

1 

1 
453.6 

1 
453.6 

1 
453.6 

1 

453.6 

1 
453.6 

1 

226.8 

340.  2 

1 

4:.::.  6 

1? 
470.8 

14 

528.2 

1 
453.6 

ft 

419.8 

! 

348.5 

ft 
421.3 

l 

2            11 

907.  2           842.  5 

2                   1ft 
907.  2           886.  0 

14                 1ft 

680.  4           683.  7 

H             U 

680.  4           815.  6 

11          1-: 

081).  4            784.  0 

2 
907.  2 

2                   1 
9U7.  S 

33 

907.2        1.192.3 

Number  and  name 

of  pig. 

Backbones. 

Trimmings. 

Tail. 

1m 

tal. 

Wash- 
ington. 

t  ;_ 

_.£  c 

a  u  0 

-  =  g 

-  -  - 

Chicago. 

Wash- 
ington. 

Chicago. 

Wash- 
ington. 

Chicago.    gjjgj^  Chicago. 

-  g  a 

1.  Berkshire: 

Pounds    

Grams 

2.  Tamworth  : 

Pounds  

Grama 

:;.  Chester  White: 

Pounds  

Grams 

34 

4 
1,814.4 

1,134.0 

4   • 
I,  840.  0 

1,172.6 

18 
8,  164.8 

8,  278.  'J 

27 
12,247.2 

7,512.8 

16g 

15; 

7, 144  2 

in.4 
1 

113.  l 

i 
113.4 

Lj 

132J 
148 

140  A 

• 

- 

2.  01 

Loss 

1   11 

Loss. 

64 

Table  16. —  Weights  of  the  entire  animals  and  their  various  cut*,  etc. — Continued. 


Number  and  name 
of  pig. 


4.  Poland  China: 

Pounds  — 
Grama 

5.  Duroc  Jersey : 

Pounds  .'. . . 

Grama 

•;.   Duroc  J< 

Pounda  .... 
(l-anis  

7.  Duroc  Jersey : 

Pounda    ... 
Grama 

8.  Yorkshire: 

rounds  

Grama 


Chicago. 


3 

1,360.8 

3 

3 
1,360.  8 

4 
1,814.4 


>nes. 

Trimi 

Tail. 

Wash- 
ington. 

Chicago. 

Wash- 
ington. 

Chicago. 

Wash- 
ington. 

1,315.5 

9.  639.  0 

20 
9,  072.  (I 

113.4 

700.0 

1,438.0 

9,  185.  4 

IQIJ 
1  " '  I  .. 

8.  930.  3 

1 

113.4 

f>83.  0 

1,546.0 

12,360.6 

25  A, 

113.4 

2? 

1.  17::.  o 

1,482.0 

11,226.6 

23H 

10.744.7 

I 
113.4 

759.  o 

1,998.0 

•J. 
11,226.6 

18| 

8,  448.  3 

1 

113.4 

1- 
651.  0 

Total. 


-   Est 


140  140^ 

136  138,1,. 

61.693.5  62,424.1 

167*  I67A 

75,978.0  7.-..  799.  4 

149! 

67.019.4  67 


159i 


160, 


.2,349.2   72,705.7 


_  —  'x 

;  \\ 


Loss. 
1.80 


Gain. 

1.18 


Loss. 

0.  27 


(lain. 
0.9* 


(rain. 
0.49 


Table  17.  —  Relative  proportions  of  parts  of  pigs,  expressed  in  percentages,  of  the  entire 
dressed  animal,  the  head,  leaf  lard,  and  kidneys  having  been  removed. 


Weight 

Percentages  of  parts. 

Numbei  and  name  ol   pig. 

pounds 

(Wash- 
ington!. 

Meat 

(fat  and 

lean). 

Bones, 

less 
marrow 

M  ar- 
row. 

Skin. 

Spinal 
cord. 

Ten. 
dons. 

H  mil's. 

Total. 

129.  6 

88.19 
86.50 

90.67 

88.  03 
90.  93 

7.44 
8.18 
6.21 
5.30 

4.70 
5.07 
7.41 

0.12 
0.21 

0.08 
0.  11 
0.11 
0.  10 
0.  11 
0.13 

3.80 
4.71 
.-..  52 

3.  63 
5.  7.") 
4.00 

4.  65 
5.30 

0.09 
0.  09 
0.  u7 
0.08 
0.04 
0.07 
- 
0.  09 

i).  27 
0  21 
0.  12 
0.14 
0.10 
0.  12 
0.11 
0.  18 

0.09 
i>.  10 
0.06 
0.07 
0.05 
0.  08 

0.  in 

100 

2.  Tamworth 

141 

1 25.  8 
140.4 
L37.6 
167.  1 
1  19.  2 

160.8 

LOO 

100 

4.  Poland  China 

.">.  Duroi  Jersey 

<;.  Duroc  Jersey 

7.  Duroi  Jersej    

8.  Yorkshire 

100 
100 

ioo 

100 
100 

Means 

144.0 
167.  1 

88.  62         6.  28 

90.93         x.  is 

0.12 
0.21 
0.08 

4.  07         0.  08 

5.  75         i)  i)«.) 

0.10 

0.  27 
0.  10 

0.08 
0.  in 
0.05 

100 
100 

Minima 

4.7D 

0.  04 

ion 

Table  lx. — Analytical  data,  expressed  in  percentages,  of  the  entin  dressed  animal,  the 
head,  leaf  lard,  and  kidneys  having  been  removed. 


Nitrogenous  aubatani 

thin.a 

\sh. 

I  84 

2.01 
1.75 

I   -I 
2,  in 

Number  and  aame 

o|     ,. 

in        Water, 
pounds. 

Pro- 

i  at .     teida  in- 
soluble 

111    lint 

w  ater, 

Gelati 
Qoids. 

Flesh 

Total. 

'Total. 

i    r.<  rkshire  

2    Tamworth 
::.  Chestei  White 
i.   I'olund  China 
5    Duroc  Jersej  ... 
8.  Duro<  J< 
7    Dm  oc  Jei  - 
1     ■ 

141           41.00 
146 

1  19J 

in  16       10.  15 

12.97           9.  65 

r.l.ll         7.89 
7.  27 
6  55 
7.73 
7.03 

ii    IS        8.89 

1.  15 

0.  92 

1.  11 

1.21 
1.  in 

l.  16 

l    n 
1.50 

i.-ji 
I    ii 
1.  11 

0.78 
l  08 

11   99 
Ii.  14 

o.  -J 7 
0.  17 
0.  17 
0.  19 
nil 
ii  19 

98    ii 

1 

\l>  .hi 
M  inn 

1  II 

3ti.  31 

8.12 
10.  15 

|o.  |t. 

1.10 
l.  12 
o.  89 

1.14 
1.50 

10.40 

0.  23          2.  1 1 
2.  68 

oil           LSI 

98.  90 
98.  ii 

a  In  extracted  i e  idi 


m  i  pi  a  .  ooted  in  preceding  tabh 


65 

DISCUSSION    OF    THE   DATA. 

Tables  1  to  6,  inclusive,  contain  the  original  analytical  data  from 
which  the  subsequent  data  showing  the  details  of  the  composition  of 
the  meat  were  computed.  The  character  of  the  data  in  these  tables  is 
pretty  fully  explained  in  a  previous  part  of  this  report.  These  tables 
are  particularly  valuable,  because  they  are  the  records  of  the  data  as 
made  at  the  time  the  observations  were  made,  and  therefore  show  the 
extent  and  nature  of  the  analytical  work  more  elaborately  than  would 
be  indicated  by  the  details  of  tabular  data  shown  in  subsequent  tables, 
which  were  obtained  from  a  careful  analytical  study  of  Tables  1  to  (>. 
It  is  believed  that  with  the  explanation  ^previously  given  the  student 
will  be  able  to  understand  thoroughly  the  nature  of  the  tables  men- 
tioned. 

In  Table  7  are  found  the  general  data  in  parts  by  weight  for  all  the 
different  parts  and  cuts  of  each  animal.  The  footings  show  the  total 
weight,  in  grams,  of  each  constituent  of  each  animal,  and  the  second 
horizontal  column  of  footings  shows  the  percentage  by  weight  of  each 
constituent  for  each  animal.  The  data  in  Table  7  are  calculated  from 
the  original  data  contained  in  Tables  1  to  G,  inclusive.  The  captions 
of  Table  7  will  explain  sufficiently  the  nature  of  the  data. 

COMPOSITION    OF   THE    SAME    <  FTS    FROM    THE    DIFFERENT    ANIMALS. 

Tables  8  A  to  8  K,  inclusive,  contain  a  comparison  of  the  composition 
of  the  meat  of  the  same  cuts  of  each  animal.  Each  table  in  the  cap- 
tion designates  the  character  of  the  cut  of  meat  on  which  the  com- 
parison is  made.     For  instance — 

Clear  backs. — Table  8  A  is  a  comparison  of  the  composition  of  the 
meat  of  the  American  clear  backs  of  all  the  animals.  A  study  of  the 
data  reveals  quite  a  variation  in  the  composition  of  the  meat  from 
the  different  animals,  and  this  variation  is  found  in  all  the  series  of 
data.  As  in  tin1  other  cases,  we  find  that  there  is  a  corresponding  rela- 
tionship between  the  water  and  fat.  one  varying  inversely  as  the  other, 
so  that  the  sum  of  the  two  is  almost  a  constant  quantity.  The  extremes 
of  variation  in  water  are  found  in  the  Berkshire  and  Duroc  Jersey, 
namely,  32.27  and  20.23  per  cent,  respectively.  The  extremes  of  fat 
are  also  found  in  the  same  animals,  namely.  r>7.()(.>  ami  73.95,  respect- 
ively. In  nitrogenous  substances,  as  would  naturally  be  expected, 
there  is  a  corresponding  variation,  the  samples  which  have  the  most 
fat,  as  a  rule,  having  a  lower  percentage  of  nitrogenous  bodies,  and 
vice  versa.  This  rule  is  not  of  rigid  application,  but  must  be  regarded 
only  in  a  general  sense.  For  instance,  in  Table  8  A  the  largest  per 
centage  of  nitrogenous  substance  is  found  in  the  Berkshire,  which  also 
has  the  smallest  percentage  of  fat.  while  the  smallest  percentage  of 
nitrogenous  matter  is  found  in  the  Duroc  Jersey,  No.  <;,  which,  with 
one  slight  exception.  Ires  also  the  largest  quantity  of  fat.  The  distri- 
3020— No.  53 5 


66 

butioii  of  the  nitrogenous  substances  in  the  meats  of  the  American 
clear  backs  is  found  in  the  tabic  where  they  are  divided  into  three 
classes,  namely,  the  true  proteids,  insoluble  in  hot  water:  pdatinoids, 
which  are  of  a  true  proteid  character,  but  soluble  in  hot  water,  and  of 
which  gelatin  is  the  type:  and  the  flesh  bases,  which  are  soluble  in  hot 
water  and  are  not  precipitated  by  the  action  of  bromin.  The  ash.  as 
would  be  expected  in  animal  products,  entirely  free  of  bone,  is  not 
very  large  in  quantity.  It  consists  chiefly  of  common  salt  and  the 
phosphates  of  the  alkali  metals.  The  sum  of  the  substances  obtained 
on  analysis  shows  that  very  little  of  the  whole  matter  was  unaccounted 
for,  and.  w  hen  the  nature  of  the  material  on  which  the  work  was  done 
i-  considered,  it  is  seen  that  the  summation  is  eminently  satisfactory. 
Clear  bellies. — In  Table  8  I>  we  find  a  study  of  the  comparison  of  the 
meat  of  American  clear  bellies  exactly  analogous  to  that  which  has 
been  described  for  the  American  clear  backs.  As  a  rule  it  will  be  seen 
that  the  percentage  of  water  in  the  clear  bellies  is  higher  and  the  per- 
centage of  fat  lower  than  in  the  American  clear  backs.  The  general 
remarks  already  made  in  regard  to  the  clear  backs  may  be  applied  to 
this  table  without  tiresome  repetition.  The  relations  between  thenitrog- 
euous  substances  and  the  water  and  fat  and  the  ash  are  practically 
1  be  same  as  for  thosejust  described,  while  the  summation  of  the  analyses 
also  shows  a  satisfactory  accounting  for  the  materials  which  the  chemist 
is  furnished.  It  will  be  noticed  that  the  flesh  bases  in  the  clear  bellies 
are  higher  than  in  the  (dear  backs.  Data  of  this  kind  are  of  a  practical 
nature  as  well  as  of  a  scientific  value,  in  indicating  what  portion  of  the 
carcasses  of  animals  could  best  be  used,  for  instance,  for  the  manufac- 
ture of  extract-.  A  similar  study  applied  to  beef  cattle  would  reveal 
•  lata  of  unusual  interest  in  this  respect.  Ai^aiii,  we  and  the  largest 
percentage  of  water  in  the  case  of  the  Berkshire,  and  also  the  smallest 
percentage  of  fat .  while  the  smallest  percentage  of  water  and  the  largesl 
percentage  of  fat  are  found  in  the  Duroc  Jersey,  No.  7.  this  showing  a 

)  em  ark  able  concordance  bet  ween  the  character  of  the  meats  of  the  I  wo 
cul  -  in  the  various  animals. 

shorten/  hams. — Table  <s  0  contains  a  comparison  of  the  data  of  the 
meat  of  short  cut  hams,  in  t  his  cut  of  meat  is  found  a  smaller  percent- 
age of  fat,  a  correspondingly  Large  percentage  of  water,  and.  of  course, 
in  the  Increase  of  the  muscular  tissue,  a  very  largely  increased  amount 
of  nitrogenous  matters.     Again,  the  Largest  quantity  of  water  and  the 

smallest  quantity  of  fat   are    found    in  the  meat  of  the  Berkshire,  while 

the  smallest  quantity  oi  water  is  found  in  the  Duroc  Jersey,  No.  <i.  and 
the  largest  quantity  of  fat  in  I  lie  l  >uroc  Jersey,  No.  7.  The  general  rela- 
tion Of  water  and    fat  is  1 1  ins   found  to  be  t  he  same  in  this  Cut  as    n  the 

two  preceding  ones.  In  regard  t<»  the  nitrogenous  substances  there  is 
quite  a  remarkable  variation.    The  largest  percentage  of  nitrogenous 

bodies   ih  found   in   Duroc  Jersey,  No.  <;,  while   the  smallest    is  found   in 

the  Duroc  Jersey,  No.  5.     It  seems  rather  strange  that   two  animals  of 


67 

the  same  breed  show  such  a  remarkable  discrepancy  in  composition. 
In  this  instance,  however,  there  is  a  deficit  of  material  amounting'  to 
almost  3  per  cent  unaccounted  for;  so  that  the  analytical  data  do  not 
have  the  value  which  they  would  have  did  the  summation  reach  more 
nearly  100.  In  the  short-cut  hams  there  is  found  a  considerable  increase 
in  the  quantity  both  of  gelatinoid  proteids  and  flesh  bases  over  the 
amounts  in  the  cuts  already  described. 

Xeic  York  shoulder*. — Table  8  D  contains  comparisons  of  the  meat  of 
the  cuts  known  as  New  York  shoulders.  In  this  cut  we  have  a  larger 
percentage  of  fat  than  in  the  one  just  described,  and  a  correspondingly 
smaller  quantity  of  water  and  a  smaller  quantity  of  nitrogenous  bodies. 
The  summation  of  the  analyses  is  not  as  satisfactory  as  in  most  of  the 
preceding  cases,  and  in  one  case  a  deficit  of  4^  per  cent  is  noticed. 
Working,  however,  with  wet  material,  and  in  the  manner  which  was 
made  necessary  in  such  an  investigation,  it  is  not  to  be  wondered  at 
that  often  discrepancies  of  this  nature  may  occur.  These  discrepancies 
are  probably  due  chiefly  to  the  determinations  of  water  and  fat,  which 
are  the  most  difficult  of  all  connected  with  the  operation  of  determining 
the  composition  of  fresh  meats,  and  inasmuch  as  the  water  and  fat  con- 
stitute by  far  the  largest  portion  of  the  material  it  is  seen  that  these 
difficulties  must  now  and  then  result  in  failing  to  secure  in  the 
summation  an  accounting  for  all  the  material  present.  The  largest 
percentage  of  water  in  these  cuts  is  found  in  the  Tamworth,  and  the 
smallest  percentage  of  fat  in  the  Berkshire.  The  smallest  percentage 
of  water  is  found  in  Duroc  Jersey,  No.  6,  and  the  largest  percentage  of 
fat  in  the  same  animal.  The  relation  between  the  nitrogenous  sub- 
stances is  sufficiently  indicated  in  the  table,  and  calls  for  no  especial 
comment. 

Feet. — Table  8  E  contains  a  comparison  of  the  composition  of  the  meat 
of  the  feet  of  the  different  animals.  In  the  feet  we  find  a  marked  dif- 
ference in  the  analytical  data,  and  especially  on  account  of  the  fact 
that  the  feet,  as  is  well  known,  contain  large  quantities  of  gelatin,  and, 
as  the  data  show,  also  considerable  quantities  of  flesh  bases.  The  total 
quantities  of  nitrogenous  matters,  in  proportion  to  the  other  materials, 
is  much  larger  in  the  feet  than  in  the  preceding  cuts,  while  the 
quantity  of  gelatin  is  shown  with  sufficient  emphasis  in  the  tables  of 
analytical  data.  However,  a  remarkable  variation  from  the  type  is 
found  in  the  feet  of*  the  Yorkshire  pig,  where  the  total  amount  of 
nitrogenous  matter  is  only  about  half  of  that  of  the  other  animals. 
The  summation  of  this  analysis  shows  approximately  100  per  cent,  and 
therefore  the  feet  of  this  animal  must  be  regarded  as  differing  essen- 
tially from  those  of  other  pigs  examined.  In  regard  to  the  gelatin  we 
find  that  the  largest  percentage  is  found  in  the  feel  of  the  Chester 
White,  and  the  smallest  in  those  of  the  Yorkshire.  The  largest  quan- 
tity of  nitrogenous  matter  is  found  in  the  feet  of  the  Berkshire,  and  the 
smallest  in  the  feet  of  the  Yorkshire  pig.     A. gain,  the  Berkshire  Leads 


68 

all  the  others  in  having  a  maximum  quantity  of  water  and  a  minimum 
quantity  of  fat  in  its  feet.  The  smallest  quantity  of  water  was  found 
in  the  feet  of  the  Poland  China,  and  the  smallest  quantity  of  fat  in  the 
feel  of  the  Berkshire. 

Spareribs. — Table  8  V  contains  a  comparison  of  the  composition  of 
the  meat  of  the  spareribs.  In  this  case  the  largest  percentage  of  water 
was  found  in  Duroc  Jersey,  No.  ~>,  and  the  smallest  in  the  Tamworth. 
The  smallest  quantity  of  fat  was  found  in  Duroc  Jersey.  No.  5,  and  the 
largest  in  the  Tamworth.  The  spareribs  are  rich  in  nitrogenous  matters, 
mostly  of  a  proteid  nature.  The  content  of  flesh  bases  in  the  Poland 
China  is  remarkably  high,  being  nearly  double  that  of  the  average.  The 
summations  of  the  analyses  for  this  table  are  satisfactory. 

Tenderloins. — Table  8  (1  contains  a  comparison  of  the  tenderloins  of 
the  different  animals.  The  maximum  content  of  water  in  these  cuts 
was  found  in  Duroc  Jersey,  No.  7,  and  the  minimum  in  Duroc  Jersey, 
No.  6.  The  maximum  content  of  fat  is  found  in  the  Duroc  Jersey,  No.  (I, 
and  the  minimum  in  the  Berkshire.  The  tenderloins  differ  from  all  the 
preceding  cuts  in  having  a  largely  increased  quantity  of  water  and  a 
decreased  quantity  of  fat.  On  account  of  the  muscular  natuie  of  the 
tissue  the  proportion  of  nitrogenous  substances  is  larger  than  in  any  of 
the  cuts  preceding.  These  substances  are  mostly  of  a  proteid  nature, 
there  being  only  a  comparatively  small  quantity  of  gelatinoids  ami  flesh 
bases.  The  ash  of  these  meats  is  also  quite  high,  showing  a  large  con- 
tent of  mineral  nutritive  substances.  The  summations  of  the  analyses 
are  quite  satisfactory. 

Week  hours. — Table  8  II  contains  a  comparison  of  the  meat  from  the 
neck  bones  of  the  animal.  These  meats  show  quite  a  uniform  composi- 
tion, there  being  less  variation  among  the  different  animals  than  in 
almost  any  of  t  he  cuts  secured.  For  instance,  the  maximum  content  of 
w  ater  in  these  meats  is  55.70  and  the  minimum  t(.>. •"><>.  while  the  maximum 
content  of  fat  is  34.92  and  the  minimum  26.03.  There  is  also  a  quite  uni- 
form agreement  in  the  content  of  nitrogenous  substances  as  a  whole  and 
in  each  particular  class,  the  variations  being  only  nominal.  The  ash  i-> 
also  uniform  in  amount  and  the  summation  o!  t  he  analyses  satisfactory. 
The  meat  from  the  neck  bones,  therefore,  shows  the  most  uniform  agree 

men!  in  composition  of  different  animals  of  auj  of  the  cuts  yet  studied. 

BacJcbone8. — Table  8  I  contains  a  comparis f  the  composition  of 

the    meat    IVom    the    backbones.      There    is    also   here    a    quite   uniform 

agreement  in  the  content  of  water  and  fat,  the  maximum  content  of 
water  being  53.09  ami  the  minimum  47.54,  while  in  the  case  of  the  fat 
the  maximum  content  is  35.96  and  the  minimum  27.22.  The  whole 
of  the  nitrogenous  substances  --how  also  a  greater  uniformity,  the  only 
variation  being  in  the  ease  of  Duroc  Jersey,  No,  5,  where  the  total  of 

the    uitrOgenOUS    bodies    L8   Considerably   higher  than    the    mean    of  the 

other  animals.  Most  of  the  nit  rogenous  matter  in  the  meat  of  the  back- 
bones is  protein,  although  the  quantity  of  flesb  bases  is  in  even  case 


69 

more  than  1  per  cent.  The  ash  is  also  quite  high,  showing  a  large  pro- 
portion of  nutritive  mineral  matters.  The  summation  of  the  analyses 
is  satisfactory. 

Trimmings. — Table  8  J  shows  the  composition  of  the  trimmings  from 
the  different  animals.  These  trimmings,  as  will  be  seen,  consist  chiefly 
of  the  fatty  portions  which  are  rejected,  in  preparing  the  cuts  for 
market.  They  are  used  principally  for  the  manufacture  of  lard.  They 
therefore  show  an  excessively  high  content  of  fat  and  a  comparatively 
low  content  of  water  and  of  nitrogenous  bodies  and  ash.  The  summa- 
tion of  the  analyses  of  these  materials  is  therefore  eminently  satisfac- 
tory. The  analytical  data  show  that  the  trimmings  from  the  different 
animals  are  quite  uniform  in  composition. 

Tails. — Table  8  K  shows  the  composition  of  the  meat  cut  from  the 
tails  of  the  animals.  Here  also  we  see  a  large  excess  of  fat,  a  corre- 
spondingly small  proportion  of  water  and  of  nitrogenous  bodies  and  of 
ash.  The  tail  meats  are  not  very  concordant  in  their  composition, 
there  being  large  extremes  shown  in  the  proportions  of  the  various 
constituents.  This  is  in  a  large  measure  due  to  the  carelessness  of  the 
cutters,  as  in  some  cases  large  quantities  of  fatty  tissue  were  left  con- 
nected with  the  cut  designated  as  "tail,"  while  in  other  cases  the  same 
portions  of  the  animals  were  placed  with  the  "trimmings."  The  largest 
amount  of  water  in  the  tail  meats  is  in  the  Tamworth,  and  the  smallest 
in  the  Dnroc  Jersey,  No.  5.  The  largest  quantity  of  fat  is  found  in  the 
Dnroc  Jersey,  No.  5,  and  the  smallest  in  the  Tamworth.  The  sum- 
mation of  the  analyses  here  is  also  very  satisfactory. 

Average  of  all  cuts. — Table  9  contains  the  average  analyses  of  the 
meats  of  all  of  the  cuts  from  each  of  the  animals.  These  analyses 
were  calculated  from  the  preceding  data,  combining  all  of  the  meats 
into  one  expression  for  each  animal.  These  data  are  true  averages; 
that  is,  each  part  making  up  the  mean  in  each  case  was  given  a 
weight  according  to  the  actual  amount  of  matter  which  it  represented. 
The  data  therefore  show  in  a  condensed  form  the  variations  between 
the  composition  of  the  meats  of  the  different  animals.  It  would  not 
be  fair  to  ascribe  the  differences  which  are  noticed  in  the  composition 
of  the  meats  solely  to  the  influence  of  the  breed,  because  with  the 
exception  of  one  instance,  where  there  are  three  animals  of  one  breed, 
each  breed  is  represented  only  by  a  single  animal.  In  the  case  men 
tioned, however,  where  there  are  three  animals  representing  the  Dnroc 
Jersey,  it  is  seen  that  there  is  a  marked  agreement  in  the  meat  from 
each  one.  It  is,  therefore,  fair  to  presume  that  the  single  animal  for 
the  other  breeds  represents  fairly  well  types  of  that  breed.  With  this 
statement  the  data  have  a  greater  value  as  showing  (he  comparison 
between  the  meat  of  breeds  than  they  would  have  had  had  there  been 
only  a  single  Dnroc  Jersey  in  the  list.  A  study  of  the  data  shows  that 
the  Berkshire  pig  leads  all  others  in  having  the  maximum  percentage  oi 
water  and  the  minimum  percentage  of  fat.     The  Berkshire,  therefore, 


7<) 

pound  for  pound,  represents  the  least  nutritive  value  of  any  of  the 
breeds  examined.  Notwithstanding  this  fact,  the  Berkshire  heads  the 
list  of  all  in  its  percentage  of  nitrogenous  substances,  and  This  com- 
pensates in    a   large  degree   for   its  increased   percentage  of  water. 

There  is  quite  a  satisfactory  agreement  between  the  nitrogenous  sub 
stances  in  the  distribution  thereof  in  the  three  cla^se^  named.     The 
percentage  of  gelatinoid  nitrogenous  matters  i>  fairly  constant,  only 
in  one  instance,  namely,  that  of  the  Yorkshire,  rising  much  above  the 
average.     All  the  other  percentages  are  very  near  that  of  the  mean. 

In  regard  to  the  flesh  bases,  only  one  falls  considerably  below  the 
average,  namely,  the  Duroc  Jersey,  Xo.  7.  the  others  being  very  close 
to  the  mean.  In  total  nitrogen  there  is  a  marked  deficit  in  the  case  of 
tlir  Duroc  Jersey,  No.  7,  but  this  is  due  not  to  the  influence  of  breed 
alone  upon  the  composition,  but  to  the  large  excess  of  fat  in  the  meat 
of  this  animal. 

The  ash  shows  a  fairly  constant  number  throughout,  varying  very 
little  from  the  mean. 

The  summation  of  the  analyses  is  fairly  satisfactory.  In  no  case  is 
there  as  much  as  2  per  cent  unaccounted  for,  the  largest  deficit  being 
in  the  cast-  of  the  Poland  China,  where  it  amounts  to  1.55  per  cent. 
When  the  nature  of  the  material  upon  which  the  work  was  done  is 
considered,  the  figures  are  eminently  satisfactory.  These  data  afford, 
it  is  believed,  a  better  basis  for  nutritive  studies  of  the  meats  of  pigs 
than  has  heretofore  been  supplied  from  any  chemical  laboratory. 

Average  of  hones. — Table  10  contains  the  average  composition  of  all 
the  bones  of  each  animal.  No  separate  analyses  of  the  bones  from  each 
cut  were  made  for  each  pig  one  composite  sample  was  made,  includ- 
ing all  the  bones  of  the  animal.  As  is  to  be  expected  in  a  cast-  of  this 
kind,  it  was  found  that  the  composition  of  the  bono  i^  reasonably  uni- 
form in  the  different  animals.  In  regard  to  water,  the  largest  quantity 
was  found  in  the  bones  of  the  Poland  China,  namely,  12.70,  and  the 
smallest  in  the  bones  of  the  Duroc  Jersey,  No.  6,  namely,  33.78  per 
cent.  In  regard  to  the  content  of  fat,  the  largest  quantity  was  found 
in  the  bones  of  the  Duroc  Jersey  .  No.  6,  namely,  1 7.0 1  per  cent,  and  the 
smallest  in  the  hones  of  the  Poland  China,  namely,  9.87  per  cent.  'Hie 
bones  are  extremely  rich  in  nitrogenous  substances,  and  these  consist 
mostly  of  the  proteid  matter  insoluble  in  hot  water.  The  quantity  of 
gelatinous  matter  in  bones  is  not  so  great  as  would  be  expected,  being 
but    little  more,  as  a  rule,  than  in  the  meats.      On    the   other   hand,  the 

quantity  of  flesh  bases  is  larger  than  would  be  expected,  being  consider- 
ably in  excess  of  t  he  quantity  of  gelatinous  matter.  The  total  quantity 
of  nitrogenous  matter  in  the  different  animals  is  remarkably  near  the 
mean,  tb<    mean  quantity  being  L9.95  percent   and  the  variation  not 

I  icing  quite  2  per  cent   in  any  case  from  the  mean.      The  ash,  nat  in  a  My. 

i-  \  ery  high.  The  summation  of  the  analyses  is  uol  as  uniform  as  could 
be  wished,  ranging  limn  L00.90  per  cent  as  the  maximum  to  95.86  per 


71 

cent  as  the  minimum,  a  difference  of  little  over  5  per  cent.  The  difficulty 
of  comminuting  the  bones  into  a  homogeneous  mass,  and  thus  securing 
an  average  sample,  probably  accounts  for  a  great  deal  of  the  discrepancy 
seen  in  the  summations  of  the  analyses.  It  is  evident  that  the  bones 
contain  a  very  large  amount  of  nutrient  matter  which  would  be  avail- 
able for  digestion  if  they  were  sufficiently  comminuted;  since  the  ash 
consists  almost  exclusively  of  tricalcium  phosphate,  which  is  insoluble, 
and  thus  would  not  interfere  greatly  with  the  process  of  digestion. 
The  bones  of  animals,  however,  are  so  valuable  for  fertilizing  purposes 
that  they  have  not  been  used  to  any  extent  for  feeding,  except  for 
poultry. 

.1  verage  of  marrow. — Table  11  contains  the  average  analyses  of  the 
samples  of  marrow  from  all  the  bones  from  each  cut  of  each  animal, 
except  in  the  case  of  Duroc  Jerseys,  Xos.  0  and  7,  where  the  samples  of 
marrow  were  destroyed  by  mice.  On  account  of  the  small  amount  of 
material  at  our  disposal,  the  ash  in  the  samples  was  not  determined. 
The  summation,  therefore,  represents  only  partially  the  total  ingre- 
dients, since  it  does  not  include  the  ash  nor  the  lecithin,  which  are 
very  important  components  of  the  marrow  substance.  The  marrow,  as 
will  be  seen  by  the  data,  is  essentially  a  fat  product,  more  than  95  per 
cent  of  the  whole  weight  of  the  material  being  composed  of  fat  and 
water,  the  mean  percentage  of  fat  in  the  whole  sample  being  81.13,  and 
of  water,  U.57.  The  nitrogenous  constituents  of  the  marrow,  while 
being  extremely  important  from  a  physiological  point  of  view,  have  not 
much  value  from  a  nutritive  point.  They  constitute  only  2:1\)  per  cent 
of  the  whole,  There  is  a  fairly  good  concordance  seen  in  the  composi- 
tion of  the  marrow  from  the  different  animals.  Tn  point  of  fat,  the 
greatest  variations  are  found  in  case  of  the  Tamworth,  with  a  maxi- 
mum percentage  of  fat,  and  the  Poland  China,  with  a  minimum  per- 
centage, the  difference  being,  in  round  numbers,  1(>  per  cent.  The 
variations  in  water  are  less  marked,  while  iii  the  total  nitrogenous 
matters  only  one,  namely,  the  Tamworth,  falls  far  below  the  others  in 
the  percentage  contained.  The  summation  is  as  good  as  could  be 
expected,  considering  the  fact  that  ingredients  of  considerable  magni- 
tude are  omitted. 

Average  of  skin, — Table  1-J  contains  the  average  analytical  data  for 
the  skin  of  all  of  the  cuts  of  each  animal.  All  the  skin  from  each  ani- 
mal was  mixed  together  and  carefully  comminuted  by  passing  several 
times  through  a  meat  chopper  until  a  homogeneous  mass  was  obtained. 
From  this  mass  a  suitable  sample  was  taken,  representing  as  nearly  as 
possible  the  average  composition  of  the  whole.  ( )n  this  were  performed 
the  analytical  operations  from  which  the  data  represented  in  Table  \2 
were  secured.  The  table  contains  the  analytical  data  for  all  the  ani- 
mals except  No.  8,  the  Yorkshire,  of  which  the  sample  was  lost.  The 
most  remarkable  fact  in  connection  with  a  general  View  of  the  data  is 
that  the  skins  have  a  high  rank  among  the  nitrogenous  substances  of 


72 

the  animal.  The  mean  percentage  of  nitrogenous  matters  in  the  skin 
is  26.35,  and  as  the  skin  consists  of  almost  half  its  weight  of  water,  it  is 
seen  that  the  dry  skin  would  contain  "iO  per  cent  of  its  weight  of  nitrog- 
enous materials.  The  next  most  important  ingredient  is  of  course  the 
fat,  of  which  the  average  is  22.89.  In  the  nitrogenous  substances  the 
proteids  comprise  about  half  of  the  whole.  Of  the  other  half  two-thirds 
belong  to  the  gelat inoids  and  one  third  to  the  flesh  bases.  The  skin, 
therefore,  is  preeminently  a  gelatinous  body.  About  one-half  of  the 
total  quantity  of  nitrogenous  substances  it  contains  is  soluble  in  hot 
water,  and  one-third  of  the  half  which  is  soluble  is  not  precipitated  by 
bromin.  If  the  gelatinous  matters  of  the  skin  could  be  easily  separated, 
they  would  be  the  most  valuable  parts  of  the  animal  for  the  prepara- 
tion of  the  flesh  bases.  Skins  of  animals,  however,  are  usually  more 
valuable  for  the  manufacture  of  leather  than  for  any  other  purposes. 

To  go  a  little  more  into  the  detail  of  the  data  representing  the  com- 
position of  the  skin,  we  find  that  the  skin  which  had  the  largest  per- 
centage of  water  belonged  to  the  Tamworth  pig,  and  the  one  with  the 
smallest  to  the  Duroc  Jersey.  No.  5.  Of  fat  the  largest  amount  was 
found  in  the  Duroc  Jersey,  No.  5,  thus  showing  again  the  general  rela- 
tion of  the  proportions  of  water  and  fat  to  which  attention  has  already 
been  called.  The  smallest  percentage  of  fat  was  found  also  in  the  case 
of  the  skin  of  the  Tamworth,  where  the  percentage  of  water  was 
largest.  In  regard  to  nitrogenous  substances  the  most  remarkable 
variations  are  seen.  In  the  Berkshire,  which  contained  the  largest 
proportion  of  nitrogenous  substances,  the  true  proteids  comprise  by 
far  the  larger  portion, followed  by  the  gelatinoids,  while  the  flesh  bases 
form  a  very  small  percentage  of  the  whole.  On  the  other  hand,  in  the 
skin  of  the  Duroc  Jersey,  No.  5  the  quantity  of  proteids  is  compara- 
tively small,  while  both  the  gelatinoids  and  t'esh  bases  arc  high. 
Whether  this  marked  peculiarity  in  the  composition  of  the  skin  is  due 
to  the  influence  of  the  breed  or  to  accidental  causes  can  not  be  stated. 
Probably,  however,  it  is  due  to  accidental  causes;  as,  for  instance,  the 
Chester  White  and  the  Duroc  Jersey,  No.  5  show  similar  composition 
of  skins,  but  this  is  quite  different  from  the  composition  of  the  skin  of 
Duroc  Jerseys,  Nos.  <>  and  7.  It  is  possible,  further,  that  owing  to  the 
peculiar  structure  of  the  skin  and  the  difficulty  of  securing  a  bomoge 
neons  mixture  of  it,  portions  of  the  skin  from  different  cuts  vary 
relatively  in  the  sample  which  was  taken  for  analysis.  Thus,  for 
instance,  if  a  portion  of  the  skin  very  rich  in  gelatinous  matter  and 
flesh  bases  should  form  an  excessive  portion  of  the  whole  sample  taken 

for  analysis,  the  effect  would  be  the  same  as  is  seen  in  thedata  recorded. 

The  summation  of  the  analyses  is  generally  satisfactory,  yet   in  one 

Ca8e  t  here  is  a  deficit  of  !»  percent,  While   in   anot  her  there  is  an  excess 

of  L. 70  per  cent.  These  variations  are  doubtless  due  to  the  difficulty 
of  securing  a  homogeneous  sample  for  analytical  purposes.     Another 

Source  <»f  unreliability  in    the  samples  of  skin  is  found  in  the  difficulty 


73 

of  avoiding  variations  in  the  amount  of  the  underlying  fatty  tissue 
included  in  the  sample.  It  is  practically  impossible  to  remove  all  of 
tlie  tissue  properly  belonging  with  the  skin  without  including  a  small 
quantity  of  the  adjacent  fatty  tissue. 

Average  of  spinal  cord. — Table  13  contains  the  analytical  data  obtained 
in  regard  to  the  spinal  cords  of  the  different  animals.  Besides  the  spinal 
cords  proper,  these  samples  included  the  layer  of  fatty  matter  which 
surrounds  the  spinal  cord  in  the  spinal  canal.  In  some  instances  the 
quantity  of  material  was  not  sufficient  to  make  a  determination  of 
the  ash,  and  in  three  instances  the  whole  of  the  material  was  lost.  The 
data  show  great  variations  in  the  composition  of  the  spinal  cords  of 
different  animals,  especially  in  the  content  of  fat  and  water.  The 
Berkshire  had  a  spinal  cord  in  which  the  water  predominated,  while  in 
Duroc  Jersey,  Xo.  7,  the  fat  was  the  predominant  constituent.  The 
nitrogenous  substances  are  not  so  large  as  would  be  expected  in  nerve 
tissue,  and  those  which  are  present  consist  chiefly  of  the  proteids  and 
gelatinoids,  the  flesh  bases  being  only  in  relatively  small  quantity. 

Average  of  tendons. — Table  14  contains  the  analytical  data  for  the  ten- 
dons of  the  animals,  with  the  exception  of  two  cases  where  the  samples 
were  lost.  Considerably  more  than  half  of  the  tendons  in  the  fresh  state 
is  water,  while  the  fat,  as  is  to  be  expected,  is  quite  low.  The  nitrog- 
enous substances,  next  to  the  water,  constitute  the  chief  material  in 
the  tendons,  showing  the  largest  percentage  of  nitrogenous  matters  of 
any  part  of  the  animal,  with  the  exception  of  the  hoofs.  The  true 
proteids  and  gelatinoids  constitute  by  far  the  largest  portion  of  the 
nitrogenous  substances,  the  flesh  bases  being  in  relatively  smaller  pro- 
portion. The  ash  in  the  tendons  is  higher  than  in  the  meats.  The 
summation  of  the  analyses  shows  uniformly  more  than  100  per  cent. 
which  is  probably  due  to  the  use  of  too  large  a  factor  in  computing 
the  proteids  of  the  different  classes  from  the  percentage  of  nitrogen. 
Variations  in  the  composition  of  the  tendons  are  sufficiently  well 
shown  in  the  footings  of  maxima  and  minima.  The  variation  in  the 
content  of  water  is  not  great,  while  in  fat  the  range  is  a  very  eonsid 
erable  one,  as  indicated  by  the  percentages.  The  agreement  in  the 
percentage  of  nitrogenous  substances  is  quite  close,  the  tendons  show- 
in-  very  little  variation  from  a  mean  composition.  The  ash  is  also 
quite  constant,  the  range  of  variation  not  being  very  great,  except  in 
the  <-ase  of  the  Poland  China. 

.  I  c<ra<j<-  ofhoofs. — Table  lo  contains  the  analytical  data  relating  to  the 
hoofs  of  the  animals.  The  fat  content  of  the  hoof  is  extremely  small, 
while  water  constitutes  almost  half  the  entire  weight  of  this  substance. 
The  nitrogenous  substances  were  not  separated  into  three  portions,  bnt 
were  all  estimated  as  proteids  by  multiplying  the  nitrogen  content  by 
the  factor  0.25.  Considerably  more  than  half  of  the  total  weight  of  the 
hoofs  in  the  fresh  state  consists  of  nitrogenous  material.  The  ash  is  not 
very  high,  only  in  one  instance  exceeding  1  per  cent.     The  summation 


74 

<>l  the  analyse-  -hows  in  every  case  more  than  100,  except  in  the  instance 
of  the  Duroc  Jersey,  and  this  is  doubtless  due  to  using  the  factor  6.25 
in  computing  the  total  amount  of  nitrogenous  substances,  inasmuch  as 

the  factor  for  the  flesh  bases,  which  were  not  determined  in  this  case, 
is  considerably  lower  than  the  one  just  mentioned. 

I  u>-    OF    WF.K.IIT    IX    TRANSPORTATION. 

Table  16  shows  a  comparison  of  the  weights  of  the  entire  animal  and 
the  various  cuts,  as  determined  in  Chicago  and  in  Washington,  showing 
the  percentage  of  gain  or  loss  in  transit.  The  weights  in  Chicago  pre 
sum  ably  were  made  with  great  care,  but  were  not  controlled  by  any 
employee  of  the  Division  of  Chemistry.  The  weights  in  Washington 
were  made  directly  by  the  Division  of  Chemistry,  and  can  be  ceil  hied 
as  absolutely  correct.  In  live  instances  the  weights  ascertained  in 
Washington  were  less  than  those  ascertained  in  Chicago,  and  in  three 
instances  greater.  The  largest  variation  between  the  two  weights  was 
shown  in  the  case  of  the  Chester  White,  where  the  loss  was  8.07  per 
cent  ot  the  whole  weight.  The  smallest  variation  was  found  in  the  case 
of  the  Duroc  Jersey,  Xo.  6,  with  a  loss  of  0.27  per  cent.  The  largest 
gain  in  weight  was  in  Duroc  Jersey,  No.  5,  namely,  1.18  per  cent,  and 
the  smallest  gain  in  weight  was  found  in  the  Yorkshire,  namely,  0.4!) 
per  cent.  The  table  contains  not  only  the  total  weight  of  the  animal 
in  pounds  and  grams,  but  also  the  weight  of  each  cut. 

RATIOS    OF    MEAT,   Honks.  ETC.,  TO   TOTAL    WEIGHT. 

Table  17  contains  the  relative  percentages  of  the  different  parts  of 
the  animals,  excluding  the  head,  lead  lard,  and  kidneys,  which  had  been 
removed  before  shipping  from  Chicago.  This  table  is  of  great  practical 
and  economical  interest,  showing  the  relative  percentages  of  each  con- 
stituent of  the  animal,  based  upon  its  entire  weight .  In  the  animals 
dressed  a-  received  by  us  it  is  seen  that  nearly  89  per  cent  of  the  total 
weight  of  the  animal  is  meat  (fat  and  lean),  a  little  over  6.26  percent 
bones,  nearly  1.75  percent  skin,  0.16  per  cent  tendons,  0.12  per  cent 
marrow,  o. OS  per  cent  spinal  cord,  and  0.08  per  cent  hoofs.  There  is 
<inite  a  remarkable  agreement  in  the  relative  proportions  of  these  dif 

ieivnl  constituents  in  the  different  animals.  For  instance,  the  widest 
variation  from  the  mean  in  the  percentages  of  meat  in  the  animals 
examined  was.  in  round  numbers,  only  -  per  ecu  t .  w  hile  i  n    the   case   of 

the  bones  it  was  numerically  uo  larger,  although  relatively  the  varia- 
tion was  very  much  greater.  In  the  case  of  the  skin  also  the  variation 
was  not  \<t\  marked,  in  the  minor  constituents  the  percentage  of 
variation  is  great,  but  the  actual  variation  in  the  different  animals 
small.  In  regard  to  bones,  the  largest  percentage  was  found  in  the 
Tamworiii,  and  the  smallest  in  the  Duroc  Jersey,  No.  6,  These  show 
the  extreme  variations,  and  indicate  that  the  Tamworth  has  a  much 
strongei  skeleton,  so  far  as  shown  by  weight  alone,  than  the  Duroc 
j .  No.  6. 


75 

PERCENTAGES    OF   THE    SEVERAL    CONSTITUENTS. 

Table  18  contains  the  percentages  of  the  different  constituents  of  the 
entire  dressed  animal,  excluding  the  head,  leaf  lard,  and  kidneys.  The 
data  are  most  interesting  from  a  practical  point  of  view.  It  is  seen 
that  of  the  entire  animals  ,30.43  per  cent  was  composed  of  water,  49.07 
per  cent  of  tat,  10.4G  per  cent  of  nitrogenous  matter,  and  2.11  per  cent 
of  ash.  It  may  excite  remark  that  the  percentage  of  ash  in  the  animal 
is  so  small  when  it  is  remembered  that  the  whole  of  the  mineral  matter 
of  the  bones  is  included  with  the  ash,  but  by  referring  to  the  table  of 
the  analyses  of  the  bones  it  is  seen  that  only  about  25  per  cent  of  their 
total  weight  is  mineral  matter,  the  rest  being  composed  of  water  and 
organic  substances.  The  water  and  the  organic  substances  are  included 
in  the  other  data,  and  the  ash  therefore  expresses  only  the  mineral 
matters  of  the  animal,  including  not  only  the  bones,  but  also  the  min- 
eral matters  of  the  other  tissues.  In  regard  to  the  nitrogenous  sub- 
stances, their  proportionate  division  into  three  classes  is  of  interest. 
It  is  seen  that  of  the  whole  amount  8.12  per  cent  belong  to  the  proteids 
insoluble  in  hot  water,  and  1.10  per  cent  to  the  proteids  of  a  gelatinoid 
nature,  while  1.14  per  cent  belongs  to  the  nitrogenous  bodies  represent- 
ing the  iiesh  bases.  From  a  nutritive  point  of  view,  the  true  proteids 
are  the  most  valuable.  The  gelatinoids  are  highly  nutritious,  but  on 
recount  of  their  smaller  quantity  do  not  have  so  high  an  economic 
importance  from  a  nutritive  point  of  view  as  the  other  proteids.  The 
flesh  bases  have  a  lower  nutritive  value,  but  are  prized  in  many  cases  on 
account  of  their  ready  absorption  and  their  stimulating  properties, 
being  already  in  a  state  suitable  for  partial  assimilation.  The  summa- 
tion of  the  analyses  as  a  whole  is  extremely  satisfactory,  only  a  little 
over  1  per  cent  of  the  total  weight  of  the  animal  being  unaccounted 
for  in  the  actual  data  obtained. 

Comparison  of  breeds. — In  regard  to  the  details  of  the  various  con- 
stituents, it  is  seen  that  the  Berkshire  leads  all  the  others  in  the  per- 
centage of  water,  namely,  43.10.  The  smallest  percentage  of  water  is 
in  the  Duroc  Jersey,  No.  0,  namely,  30.31.  The  largest  percentage  of 
fat  is  found  in  Duroc  Jersey,  No.  7,  namely,  57.68,  and  the  smallest  in 
the  Berkshire,  namely,  40.40.  Of  the  total  nitrogenous  substances,  the 
largest  quantity  is  found  in  the  Berkshire,  namely,  13.02,  and  the 
smallest  in  the  Duroc  Jersey,  No.  7,  namely,  8.00.  It  is  evident  from  an 
inspection  of  the  table  that  the  meat  of  the  Berkshire  is  better  for  the 
production  of  muscular  strength,  while  that  of  tin1  Duroc  Jersey,  No.  7  is 
best  suited  for  the  production  of  animal  heat.  The  Berkshire  meat  would 
be  best  suited  for  the  use  of  our  army  in  Cuba,  while  the  meat  of  the 
Duroc  Jersey,  No.  7  would  be  best  suited  for  the  miners  of  the  Klondike. 
These  remarks  are  made  without  any  expression  of  opinion  concerning 
the  type  as  a  \vhole,but  only  on  the  data  obtained  from  the  two  animals. 
The  examination  of  ;i  large  number  of  typical  animals  of  each  of  the 
breeds  would  be  necessary  to  establish  a  definite  rule  of  that  kind.     It 


76 

i>  fair  to  presume,  however,  that  the  single  animal  is  to  a  certain  extent 
typical,  and  therefore  represents  to  that  extent  racial  characteristics. 

LECITHIN. 

The  determination  of  lecithin  in  meat  products  is  accomplished,  as 
has  been  already  described,  by  an  indirect  method:  namely,  by  the 
extraction  of  the  lecithin  with  a  mixture  of  ether  and  alcohol  and  the 
determination  of  the  phosphorus  in  the  extract.  From  the  quantity 
of  phosphorus  determined  the  percentage  of  lecithin  is  calculated  by 
factors  based  upon  the  percentage  composition  of  the  lecithin  itself. 
The  data  given  for  the  lecithin  should  be  accepted  with  certain  restric- 
tions, based  upon  the  difficulty  of  applying-  the  analytical  processes. 
In  the  extraction  of  the  fat  by  ether  a  certain  quantity  of  the  lecithin 
is  removed.  If,  now,  the  residual  lecithin  be  determined  in  the  undis- 
solved matters,  namely,  the  dry  flesh,  tin1  quantity  obtained  does  not 
represent  fully  the  whole  amount  originally  present,  but  rather  the 
quantity  present  in  the  muscular  tissue  itself.  Therefore,  in  case  of 
the  meats  especially,  the  data  must  be  accepted  as  showing  the  quan- 
tity of  lecithin  in  the  fleshy  portions  of  the  meat,  and  not  the  quantity 
originally  present  in  the  fleshy  portions  plus  the  fat.  In  the  case  of 
the  marrow  and  spinal  cord,  another  difficulty  presents  itself:  namely, 
that  there  was  not  a  sufficient  quantity  of  the  material  on  which  to 
perform  the  whole  of  the  analytical  operations.  Inasmuch  as  the  ether 
extract  comprises  a  large  percentage  of  the  whole  weight  of  these 
bodies,  it  is  evident  that  the  determination  of  the  lecithin  in  this 
extract  represents  approximately  the  quantity  present  in  the  original 
material.  On  account  of  the  paucity  of  this  material,  therefore,  the 
lecithin  was  determined  in  these  cases  in  the  ether  extract  alone.  If, 
however,  the  quantity  be  desired  for  the  whole  material,  it  is  evident 
that  the  data  given  are  not  sufficiently  large. 

PHYSIOLOGICAl     I  MPOR1  A.NI   l  , 

from  a  physiological  point  of  view  lecithin  is  of  prime  importance. 
It  is  quite  certain  that  this  body  forms  the  transition  state  bet  ween  the 
phosphates  of  the  animal  body  on  the  One  hand  and  the  miner.  il  phos- 
phates absorbed  by  plants  on  the  other.      In   the  growth  of  plants  the 

mineral  phosphates  are  converted,  to  a  certain  extent,  into  lecithin, 

which  is  found  especially  in  the  seeds,  those  of  an  oily  nat  nre  predomi- 
nating in  lecithin  bodies,  in  the  consumption  of  vegetable  foods  by 
animals  the  lecithin  doubtless  plays  an  important  function  in  being 
transformed  again  into  n  mineral  compound,  namely,  the  bricalcium 
phosphate  of  the  bones.  <  fther  portions  of  the  lecithin  become  assimi- 
lated in  the  tissues  of  the  body,  and  especially  in  the  brain,  Spinal 
roid.  and  marrow.  In  the  consumption  of  animal  products  by  other 
animals  lecithin  again  plays  an  important  role  in  nutrition,  forming  on 
the  one  hand  the  bonv  Structure  of  the  annual  eating  the  llesli,  and  on 


77 

the  other  being  again  stored  as  lecithin  in  the  tissues  above  mentioned. 
The  data  given,  therefore,  in  the  foregoing  analyses  are  of  great  impor- 
tance not  only  from  their  scientific  interest,  but  also  in  representing  in 
a  general  way  the  distribution  of  the  lecithin  in  the  various  tissues  of 
the  body. 

DISCUSSION'    OF    THE    LECITHIN    IN   PARTICULAR    SAMPLES. 

Lecithin  in  the  meat. — In  Table  9  it  is  seen  that  the  mean  percentage 
of  lecithin  in  the  residue  after  extracting  the  fat  from  the  meats  is  0.23. 
Inasmuch  as  almost  the  whole  of  the  lecithin  of  the  meats  is  found  in 
the  muscular  tissues,  this  represents  pretty  fully  the  whole  amount 
present  in  the  original  sample.  The  quantity,  however,  of  lecithin  in 
the  fat  extracted  by  the  ether  must  not  be  neglected  if  we  are  to  con- 
sider the  total  amount  present  in  the  original  samples.  It  is  noticed 
that  there  is  a  considerable  degree  of  variation  in  the  percentage  of 
lecithin  in  the  different  animals,  the  minimum  quantity  being  found  in 
the  Duroc  Jersey.  No.  5,  and  the  maximum  in  the  Duroc  Jersey,  Xo.  7. 
It  is  evident,  therefore,  that  this  variation  is  not  to  be  ascribed  to  the 
influence  of  breed  alone. 

Lecithin  in  the  bones. — The  quantity  of  lecithin  in  the  bones  is  con- 
siderably greater  than  that  found  in  the  meats,  the  mean  being  0.31  per 
cent.  In  one  instance,  namely,  the  Duroc  Jersej7,  No.  7,  the  lecithin 
was  determined  both  in  the  residual  bony  matter  and  in  the  fat  which 
was  extracted.  A  great  difference  is  noticed  in  the  distribution  of  the 
lecithin  among  the  various  animals,  the  maximum  quantity  being  found 
in  the  Poland  China  and  the  minimum  in  the  Tain  worth. 

Lecithin  in  the  marrow. — The  quantity  of  marrow  was  so  small  that 
the  only  possibility  of  determining  the  lecithin  was  in  the  original  ether 
extract.  The  data,  therefore,  are  not  as  reliable  as  those  ascertained 
by  determining  the  lecithin  in  the  extract  after  removal  of  the  fat.  In 
each  instance  the  amount  of  lecithin  was  very  small,  except  in  the  case 
of  the  Berkshire,  where  it  was  quite  high. 

Lecithin  in  the  shins. — The  mean  quantity  of  lecithin  in  the  skin  was 
found  to  be  0.19;  the  maximum  being  0.11  and  the  minimum  0.00.  In 
three  instances  the  lecithin  Avas  determined  in  the  samples  both  alter 
extracting  with  ether  and  in  the  ether  extract.  These  cases  are  appro- 
priately marked  in  the  analytical  tables. 

Lecithin  in  the  spinal  cord. — Lecithin  in  the  spinal  cord  was  deter- 
mined only  in  the  materials  extracted  by  ether.  As  was  to  be  expected, 
the  quantity  is  very  high;  the  mean  percentage  being  1.54,  the  maxi- 
mum 2.95,  and  the  minimum  0.70.  On  account  of  the  small  quantity 
of  the  material  it  was  not  possible  to  determine  the  lecithin  in  the 
residue  alter  the  removal  of  the  fat.  If  this  could  have  been  deter- 
mined it  is  evident  that  the  quantity  of  Lecithin  would  have  been  very 
materially  increased. 

Lecithin  in  the  tendons. — In  one  instance,  namely,  the  Berkshire,  the 


78 

determination  was  made  both  in  the  extracted  fat  and  the  residue.  In 
this  case  the  quantity  of  lecithins  is  quite  high.  The  mean  for  all  the 
tendons,  as  determined,  was  0.19,  with  a  maximum  of  0.45  and  a  mini- 
mom  of  0.08. 

In  Table  18  the  total  percentages  of  lecithin  in  the  whole  animal,  with 
the  exceptions  noted  in  several  of  the  tables,  are  found.  The  meau 
percentage  is  0.23,  the  maximum  0.42,  and  the  minimum  0.11. 

In  submitting  the  above  discussion  it  is  but  just  to  state  that  at  the 
commencement  of  the  analytical  examination  it  was  not  our  purpose  to 
determine  the  lecithin  at  all.  Had  it  been  so,  the  determinations  would 
have  been  made  in  a  somewhat  more  satisfactory  manner.  The  data, 
however,  as  submitted  are,  nevertheless,  valuable,  and  with  the  restric- 
tions noted  in  the  different  tables  may  be  relied  upon  as  a  basis  for 
economic  studies. 

CONCLUDING  OBSERVATIONS. 

In  conclusion  it  may  be  .stated  that  although  work  of  the  kind  which 
has  just  been  discussed  is  extremely  onerous  and  time-consuming,  yet 
it  appears  from  a  study  of  the  results  obtained  to  be  a  further  contri- 
bution to  our  knowledge  of  dietetic  science.  All  systems  of  true  die 
tetic  studies  must  rest  first  of  all  upon  well-established  chemical  data. 
No  valuable  conclusions  in  regard  to  the  dietetic  value  of  any  food  can 
be  obtained  without  first  having  ascertained  its  exact  chemical  compo- 
sition. This  having  been  done,  the  further  study  of  its  dietetic  value 
rests  also  upon  its  chemical  properties,  as,  for  instance,  the  coefficients 
of  digestibility.  It  appears  advisable,  therefore,  considering  the  char- 
acter of  the  data  which  have  been  presented,  to  recommend  that  studies 
of  this  kind  be  continued  with  all  the  classes  of  animals  used  as  foods 
in  this  country.  It  would  be  advisable,  if  possible,  that  in  studies  of 
this  kind,  the  animals  be  slaughtered  at  or  near  the  point  where  the 
chemical  examination  is  to  be  made;  or,  if  this  be  not  convenient,  that 
;i  representative  of  the  Chemical  Division  be  present  at  the  time  of  the 
slaughtering  for  the  purpose  of  ascertaining  the  quantities  of  blood, 
hair,  and  excreta  from  the  different  animals  and  obtaining  represents 
tive  samples  thereof  for  chemical  examination. 

Our  systems  of  feeding  ami  our  environment  develop  types  of  animals 
Which  are  quite  distinct  from  those  grown  in  other  lands,  and  therefore 
the   data   which    are  obtained    on   animals    in    other   countries   are   not 

strictly  applicable  to  studies  of  the  economic  science  of  food  production 

and  food  composition  in  this  country. 


APPENDIX 


For  full  particulars  relative  to  the  general  principles  of  the  separa- 
tion of  the  different  forms  of  nitrogenous  bodies  the  reader  is  referred 
to  the  Principles  and  Practice  of  Agricultural  Analysis,  volume  3, 
and  to  Bulletin  Xo.  54  of  this  Division.  An  abstract  of  the  literature 
relating  to  the  separation  of  flesh  bases  from  other  nitrogenous  bodies 
is  given  here. 

PRECIPITATION   OF  PROTEIDS   SOLUBLE   IN   WATER  BY   CHLORIN   AND 

BROMIN.1 

Rideal  and  Stewart  recall  some  of  the  experiments  made  in  1876,  in  which  it  was 
shown  that  a  current  of  chlorin  gas  conducted  through  an  aqueous  solution  of  pro- 
teid  matters  produces  a  precipitate  which  is  of  a  quite  constant  composition,  and 
one  which  can  he  collected,  dried  in  vacuo,  and  weighed.  They  describe  particularly 
the  use  of  this  reagent  in  precipitating  gelatin  prepared  from  the  high  grade  com- 
mercial article.  They  show  that  the  total  quantity  of  gelatin  can  he  accounted  for 
from  the  weight  of  the  precipitate  by  multiplying  the  weight  of  the  precipitate 
obtained  by  the  factor  0.78.  The  authors  also  point  out  the  possibility  of  using 
bromin  in  place  of  chlorin  for  the  precipitation,  aud  state  that  the  studies  of  the  use 
of  bromin  are  under  way.  They  call  attention  also  to  the  fact  that  as  early  as  1840 
chlorin  had  been  used  by  Mulder  for  the  precipitation  of  soluble  proteids,  and  refer 
to  a  paper  of  his  published  in  Berzelius's  Jahresbericht,  volume  19,  page  731,  in 
which  he  obtained  results  on  precipitation  quite  similar  to  those  secured  by  Rideal 
and  Stewart. 

Other  references  to  the  literature  on  the  subject  are  also  given,  viz:  De  Vrij, 
Ann.  I 'harm.,  lxi;  248;  Thenard,  Mein.  d'Arcueil,  ii,  38;  Mulder,  Bulletin  en  Neer- 
lande,  1839,  153;  and  Berzelius'  Jahresbericht,  xix,  729. 

Allen  and  Searle,  acting  on  the  suggestion  of  Rideal  and  Stewart,  worked  out  the 
bromin  method  by  applying  it  to  various  soluble  proteids,  including  the  whole 
range  from  albumin  to  peptone.  In  the  application  of  this  test  to  commercial  gela- 
tin 50  grams  of  commercial  gelatin  are  dissolved  in  warm  water  and  the  solution 
diluted  to  half  a  liter.  In  10  c.c.  of  this  solution,  corresponding  to  1  gram  of  the 
gelatin,  the  nitrogen  is  determined  directly  by  the  (Running- Kjeldahl  process. 

Another  portion  of  10  c.  c.  is  treated  with  an  excess  of  bromin.  The  solution  is 
first  brought  to  a  volume  of  100  C.  e.  with  water  and  placed  in  a  conical  beaker  with 
a  sufficient  quantity  of  hydrochloric  acid  to  produce  distinct  acidity.  A  saturated 
solution  of  bromin  water  is  added  in  considerable  excess  and  the  liquid  stirred  vig- 
orously for  some  time.  The  precipitate  which  separates  is  floccnlent  when  tirst 
formed,  but  becomes  more  viscous  alter  stirring  and  adheres  for  the  most  part  to  the 
sides  of  the  beaker,  which,  with  its  con  tents,  is   allowed   to  stand  for  about  half  an 

hour,  or  until  ail  the  precipitate  is  settled.    The  supernatant  liquor  is  decanted 
through  an  asbestos  filter.     The  precipitate  adhering  to  the  beaker  is  washed  several 

rimes  with  cold  distilled  water  and  the  washings   poured    through   the  filter.      Occa- 
sionally., when  most  of  the  tree  bromin  is  washed   out  of  the   precipitate,  the  liquid 

'The  Analyst,  22,  pp.  228  and  following;  also  pp.  255  and  following. 

79 


80 

does  not  filter  clear.  It  is  therefore  advisable  to  keep  the  washing  separated  from 
tin-  filtrate,  and,  if  necessary,  wash  with  sodium  sulphate  solution  or  with  bromin 
water.  The  nitrogen  in  the  precipitate  is  determined  by  the  Gunning-Kjeldahl 
follows: — 
The  precipitate  which  has  been  collected  on  the  asbestos  filter,  together  with  the 
jtos,  is  returned  to  the  beaker  in  which  the  precipitation  took  plaee.  Twenty 
cnbic  centimeters  of  strong  sulphuric  acid  arc  added,  the  beaker  covered  with  a 
watch  glass  and  placed  on  a  wire  gauze  over  a  lamp.  When  frothing  has  ceased 
about  10  grams  of  powdered  potassium  sulphate  are  added  and  the  liquid  boiled 
until  colorless.  After  cooling  it  is  diluted  with  water  and  the  ammonia  distilled  off 
and  determined  in  the  usual  way.  The  percentage  of  nitrogen  found,  when  multi- 
plied by  the  factor  6.33,  or,  in  the  case  of  gelatin,  by  5.5,  gives  the  amount  of  pro- 
teid  matter  precipitated  by  bromin.  In  the  commercial  gelatin  above  mentioned 
the  nitrogen  content  was  found  to  be  14.1  and  11  per  cent,  respectively,  on  two 
determinations.  Solutions  of  ereatinin,  asparagin,  and  aspartic  acid  were  found  to 
yield  no  precipitates  with  bromin,  but  bromin  was  found  to  precipitate  all  albumin, 
acid  albumin,  and  all  peptones  formed  by  the  digestion  of  albumin  with  pepsin. 

NITBOGEM    I-N    MEAT    EXTRA*  TS. 

<  in  applying  the  bromin  method  to  commercial  meat  extracts  the  following  results 
were  obtained.  The  solutions  of  the  Bovril  preparations  were  not  previously  filtered 
and  therefore  the  figures  contain  the  nitrogen  iii  the  fiber  present: 

Relative  amounts  of  nitrogen  in  meat  extracts. 

Nitrogen  in    N     .  .... 
Precipitate    Sroteida 
by  bromin.     ' 


Per  cent. 


' 


Liebig  Company's  extract 1.41 

ted  bovril 1.84  12.28 

Bovril  for  invalids 2.64  16.71 

Koenig  and  Boemer  have  shown  that  the  proteid  nitrogen  in  meat  extracts  is 
gent  rallj  much  overestimated.  They  found  a  total  of  1.17  per  cent  of  proteid 
nitrogen  in  the  Liebig  Company's  extinct,  which  is  equivalent  to  7. 11  percent  of 
total  pioteids.  mostly  albumose. 

PROBLEMS   SOLVED   BY   THE    BROMIN    METHOD. 

The  fact  that  bromin  completely  precipitates  all  proteid  and  gelatinoid  matters 
in  solution  affords  a  convenient  means  of  solving  certain  problems  which  have 
hitherto  presented  considerable  difficulty.  For  instance,  in  a  solution  which  has 
Keen  subjected  to  digestion  it  may  be  possible  to  precipitate  all  the  unohanged 
proteids  by  saturation  with  zinc  sulphate.  The  peptones  which  bave  been  formed 
during  digestion  remain  in  solution  anil  can  be  separated  by  filtration,  [n  the  fil- 
trate the  peptones  can  be  completely  precipitated  by  bromin,  and  thus  the  total 
quantity  of  these  bodies  formed  during  digestion  can  be  accurately  determined. 

Mien  and  Bearle  applied  thin  method    to  an  examination  of  the  Liebig  Company's 

extract,  5  grains  of  which  were  dissolved  in  LOO  c.  c.  of  water  and  the  solution  satu- 
rated with  zinc  sulphate.  After  filtering,  bromin  water  was  added  to  the  filtrate 
and  n  precipitate  produced  which  redissolved  on  diluting  with  water  and  the  addi- 
tion of  hydrochloric  acid.  When  the  filtrate  from  the  saturated  zinc  sulphate  was 
previously  diluted  with  water  and  acidulated  no  preoipitate  was  formed  on  the 
addition  of  bromin.  This  reaction  shows  that  no  considerable  quantities  of  real 
i  ii  I  liebig'a  c\t  raet . 


UNIVERSITY  OF  FLORIDA 


3  1262  09216  6411 


